Persimmon Pudding

Patrick Kennedy

When I was growing up, my grandmother made persimmon pudding for every family gathering we had in the autumn.  I distinctly remember sneaking pieces, every chance I could, out of the pan while no one was in the kitchen.  She used to pick the persimmons after they had fallen from the trees that grew around her house in Asheboro, North Carolina.  I remember my mother talking about how this dessert was almost class-specific in our hometown, as the wealthier people considered persimmons to be food for the local livestock and stray animals. I was told growing up that this was because the only trees persimmons grew on were in the poor part of town.  My grandmother served her persimmon pudding as a dessert and sometimes even as breakfast.  It has a sweet taste and a firm, yet moist, consistency. 

2 cups persimmon pulp
2 eggs
2 cups flour
2 cups milk
2 cups sugar
1 teaspoon vanilla
¼ teaspoon baking soda
¼ cup butter

Preheat oven to 375°.  Mash and strain persimmons to get 2 cups of pulp.  Mix flour, sugar, and baking soda.  Mix eggs, milk, and vanilla.  Melt butter in cooking pan to grease the pan and then add melted butter to liquid ingredients.  Pour liquid mixture into dry mixture.  Mix well and then add persimmon pulp.  Pour into buttered pan and bake for approximately 45 minutes or until top is golden brown.  Serves 8.