As fall casts its vibrant colors across the Midwest, there’s one Hoosier favorite that stands out among the seasonal desserts—Persimmon Pudding. Unlike packaged pudding mixes, this old-fashioned treat hailing from Indianapolis, Indiana, offers a moist, dense, and firm texture that embodies the true essence of autumn. Presented by Judy Tharp, this delightful recipe celebrates the bountiful harvest of ripe hachiya persimmon pulp, a prized fruit that graces the region with its unique flavor.
INGREDIENTS:
- 1½ cups all-purpose flour
- 1 cup sugar
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 cups mashed ripe hachiya persimmon pulp
- 1½ cups buttermilk
- 3 eggs
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon maple flavoring
- Sweetened whipped cream
PREPARATIONS:
- In a large bowl, combine the first seven dry ingredients. In another large bowl, whisk together the mashed persimmon pulp, buttermilk, eggs, melted butter, vanilla extract, and maple flavoring. Gently stir the wet mixture into the dry ingredients until just moistened.
- Transfer the batter into a greased 13×9-inch baking pan. Bake the pudding at 325° for 40-45 minutes until it starts pulling away from the sides of the pan and the center is firm. Serve the delightful creation warm, accompanied by sweetened whipped cream.
YIELD: Makes 24 servings.
PREP/BAKE TIME: 15 minutes preparation + 40-45 minutes baking + cooling time.
SPECIAL INSTRUCTIONS:
- To achieve the perfect texture, ensure not to overmix the batter, stopping when the dry ingredients are just moistened.
TIPS:
- For an extra touch of indulgence, serve the Persimmon Pudding with a dollop of sweetened whipped cream, elevating its delightful flavors.
The rich flavors of autumn come alive in Persimmon Pudding, an iconic Hoosier favorite cherished across Indianapolis, Indiana. As the fall season graces the Midwest with its vibrant colors, this old-fashioned dessert crafted by Judy Tharp stands out as a true celebration of the region’s bountiful harvest. With a delightful blend of all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and a dash of salt, the dry ingredients come together to create a perfect base for the star ingredient—the ripe hachiya persimmon pulp.
The combination of the mashed persimmon pulp, buttermilk, eggs, melted butter, vanilla extract, and maple flavoring infuses the batter with moistness and a distinct seasonal taste. As the delectable mixture is gently stirred into the dry ingredients, it forms a harmonious union, ensuring the pudding’s delightful texture.
Once baked to perfection, the Persimmon Pudding exudes an enticing aroma that beckons with warm notes of autumn spices. The result is a dense and firm pudding that showcases the full splendor of the hachiya persimmon pulp, embodying the true essence of fall.
As you savor the delightful treat, the sweetened whipped cream complements the flavors, offering an indulgent touch that elevates the overall experience. With every spoonful, Persimmon Pudding becomes a delightful journey through the seasonal wonders of the Midwest, capturing the spirit of the region and the cherished traditions that bind its communities.
As the leaves turn to hues of red, orange, and gold, let the warmth of Persimmon Pudding fill your heart and home, creating cherished memories with family and friends. Celebrate the beauty of fall with this old-fashioned dessert, a timeless delight that epitomizes the joy of the season.
