Mitchell Persimmon Festival 2012 Pudding Winner

  • Yield 12 servings
  • Prep 20 minutes
  • Cook 40-45 minutes

This was the winning entry in the Persimmon Pudding Contest at the annual Persimmon Festival in Mitchell, Indiana by Courtney George McFadden. Persimmons grow wild in southern Indiana and are full of vitamins A, C, and B-6, fiber, minerals, and anti-oxidants. According to ancient Chinese culture, the persimmon is considered a "blessing plant" and represents joy to its receiver.


2 cups persimmon pulp
2 cups sugar
2 large eggs, beaten
1 1/2 cups buttermilk
1 1/2 cups flour
1/2 cup heavy whipping cream
1/2 stick butter, melted
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking soda


Mix sugar and pulp, add beaten eggs and beat well. Add baking soda to buttermilk, stirring until foaming stops. Then add to pulp mixture. Sift dry ingredients together and gradually add to pulp mixture. Add whipping cream and butter, which has been melted in a 9×13 baking pan, leaving enough in the pan to grease the bottom. Bake at 350 degrees for 40-45 minutes.



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