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.


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