Persimmon Buttermilk Pudding


Cooking time: About 40 minutes
Prep time: About 15 minutes

Makes: 8 - 12 servings





  1. Scoop pulp out of persimmons, scrape it off the skins. Should be 1 1/2 cups of pulp.
  2. Puree pulp in a blender.
  3. Melt butter in a sauce pan. Mix in buttermilk and blend into pulp.
  4. Mix the dry components together and blend into pulp. Should be about 4 cups.
  5. Select baking dishes with a total of about 4 cups capacity (ramekins, baking dishes, etc.)
  6. Coat dishes with cooking spray. Pour pulp into dishes.
  7. Place dishes in 2 cooking pans, leaving space between dishes. Pour in 1/2 inch of boiling water.
  8. Carefully place cooking pans in 400 deg. F. oven and bake 40 minutes.
  9. Pudding is done when a toothpick stuck into the center comes out clean.
  10. Let cool and serve topped with buttermilk.


Based on recipe from Joy of Cooking, 1997, p. 1025

Up a Level
Return to Home Page