“My Memaw had a persimmon tree and always had pulp packed away in the freezer for this rich and delicious treat; summer, winter, spring or fall. The original recipe was handed down from her mother and each daughter took the recipe and tweaked it a little to accommodate the individual tastes of their families. One daughter added cinnamon, one daughter added nutmeg. This is the recipe I grew-up with and I believe it is the original. Memaw passed away several years ago, but I can still close my eyes and picture the whole family feasting on her persimmon pudding in the tight cozy kitchen of her small farmhouse.”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 325°F for glass pans, or 350°F for metal pans.
  2. Grease and flour two 9"x13" pans.
  3. Cream the sugar and butter together.
  4. Add the eggs, one at a time, until thoroughly incorporated.
  5. Add the persimmon pulp and the buttermilk to the mixture.
  6. Dissolve the baking soda in a little bit of warm water, let fizz, and then add to the mixture.
  7. Mix the baking powder with one (1) cup of flour and add to mixture.
  8. Add the second cup of flour a little bit at a time, but do not overbeat as this will make the pudding tough.
  9. Divide the batter into two pans (this will produce a rather thin layer of pudding when baked).
  10. Bake for 45 to 60 minutes checking for doneness by inserting a toothpick in the center after 45 minutes.
  11. Do NOT overbake!
  12. Better the pudding be a little on the moist side than dry.
  13. For the sauce, place the first 4 ingredients in saucepan, bring to boil, boil 5 minutes, then remove from heat and add the vanilla.
  14. Once the pudding is done and has cooled a little, cut it into 3” squares and layer it in a serving dish with the warm sauce between the layers and ending with sauce spooned over the top.

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