Published: Fall 1999

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Mama Dip's Kitchen
by Mildred Council

Copyright (c) 1999 by the University of North Carolina Press. All rights reserved.


Wild Persimmon Pudding

Persimmons are found in the woods among other trees. They bear orange frosty fruit that get ripe in October and have 4 flat seeds. It will take about a half gallon of ripe persimmons to make 2 cups of pulp.

2 cups persimmon pulp (use very ripe persimmons)
2 eggs
1 cup granulated sugar
1 cup brown sugar, packed
1 cup milk
2 cups self-rising flour
1 stick butter
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup raisins, chopped (optional)
1 cup chopped walnuts (optional)


Preheat oven to 350° F. Wash the persimmons under cold running water. Remove the seeds and set aside for 20 minutes. Mash the persimmons through a colander or strainer to make a pulp. (If the persimmons are very nice, you can just remove the seeds and put the persimmons in a blender to process.) Beat the eggs, adding both kinds of sugar, until well mixed. Add the milk, alternating with the flour, in thirds, combining well. Add the vanilla and cinnamon. Stir in the persimmons (and raisins and walnuts, if used). Mix well. Melt the butter in a 1 1/2-quart baking dish or 9 x 12-inch pan and tilt the pan to coat the bottom and sides with butter. Pour the persimmon mixture into the pan. Bake for 1 hour or until firm. Serve with whipped topping.

Serves 6.

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