Persimmon Pudding

Persimmon Pudding

Check our Lucky 32 Southern Kitchen Blog Post – Shaking Down Persimmon Recipes: Pie, Glaze and southern Comfort Hard Sauce

  • 2 cups all purpose flour
  • ½ tsp baking soda
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 3 fresh eggs
  • 1 ½ cups sugar
  • 2 cups pureed fresh persimmon with hull removed
  • 1 ½ cups Scuppernong wine
  • ¼ cup buttermilk
  • 2 ½ tbsp melted unsalted butter
  • 1 tsp vanilla extract


Sift together flour, baking soda, salt and spices. Set aside. In a separate bowl, mix eggs and sugar until well combined. Add pureed persimmon, wine and buttermilk and mix to combine. Stir in butter and vanilla. Grease a baking pan with pan spray. Add liquid mixture to flour mixture and combine well by hand. Transfer mixture to greased pan. Bake at 300 degrees for 30-45 minutes or until center is set and sides begin to pull away from pan. Allow to cool completely before slicing.

Makes – 6 portions

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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