Title: Persimmon Pudding

Description:
This is Grandma Lindley's recipe.

Ingredients:
2 Cups Persimmon Pulp
2 Cups Sugar
2 tsp Baking Soda
2 tsp Baking Powder
2 Eggs
2 tsp Cinnamon
4 Cups Flour
4 Cups Milk

Directions:
Preheat oven to 350 degrees. Greas and flour one 13"x9" and one 8"x8" pan. Mix all ingredients together and pour into pans. Bake for one hour.

I don't know the reason Grandma made this for 2 different sized pans unless it was because of either:
1) having one small pan to hide away when everyone else isn't looking
or
2) because of not being able to split the number of eggs any other way.

This is not the typical American type pudding. It is thick like a brownie but very moist. I like to take a piece while it's still hot from the oven and eat it with a big scoop of vanilla ice cream. It's also good either hot or cold with milk.

Be sure the persimmons you use are ripe. Most native persimmons are not ripe until after the first frost. If using oriental persimmons, be sure to use the soft ones.

Warning! This is not for diabetics.

I set up a stand under a persimmon grove today... Not a 1/4 of what was hangin there last year...

Is that 'cause of the dry weather?

Sounds good that way, I'll have to try it out. what ya figure about 125-150 persimmons to get 2 cups pulp? Sounds a bit like one of them gooey butter cakes..... My grama used to make some hard tac, among other items, if your grama was anything like mine that 2 pan deal would been one for Sunday Dinner and the other to keep us out of that one :)

I never tried counting them. The most difficult part of the recipe is separating the pulp from the skin and seeds.

I've got one persimmon tree that I started from seed and one from a stick I stuck in the ground. Neither one has ever born fruit though. I heard that persimmon trees have gender and you need at least one female and one male. Unfortunately I don't know of any way to know which they are. Apparently both of mine are the same gender.

I use a Foleys mill to separate out the seeds and it seems to work pretty well. Quite a bit of cranking though. I'm like you Life...warm outta the oven w/ ice cream. Hey, don't you recommend tasting the persimmon before it freezes just to ensure that the sweetness will be right for the future puddings....ya know kinda like testing the waters. I highly recommend it

On the boat, from the water, I saw a couple of persimmon trees on the shores of Crab Orchard Lake- both looked heavily laden with fruit. I ate an unripe persimmon once - I thought I'd never get that taste out of my mouth.

Just a wee bit of astringency there..LOL

That will pucker the other end too

I gave one that wasn't ripe to my at the time future sister in law. She still won't eat persimmons. Oh well, more for me.

we have a couple nice trees here but ya know life, I read some where that some of the trees will be both at different times of the year??? I don't know but I know where there is one tree over at a pond on Ramsey lake and it has great fruit every year and there isn't another one that we found walking a long ways??? That article also said something about them not liking wet soil and heck this tree grows right at the edge of the pond! we did get 13 starters this spring from planting some old persimmons before winter, they got about 8" tall before the lack of rain and me watering them took over.

Thanks life! They are really dropping here..I don't what we'll have left by frost...but I am hoping.....

Thanks life! They are really dropping here..I don't what we'll have left by frost...but I am hoping.....

Do you still have any persimmons left? I reckon we'll get that frost tonight to ripen them up.

if yer makin wine you can use the ones on the ground but I wouldn't recommend eating the ones on the ground.

After you run it through a food mill, colondar, or whatever you have for separating the pulp you should have the sticks and stuff out of it too. Just don't grab the ones that have been stepped on or have dirt in them. If you're going to be eating them fresh, yeah, you want to avoid the ones on the ground.