How to Make Persimmon Pudding (Indiana/Hoosier Specialty)
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- Опубликовано: 16 фев 2012
- My great-aunt, June Hendrix, lived her whole life in the Powell Valley, a rural area near French Lick, Indiana. She was a farmer, a cook, and a pillar of the community. In this video, join June in her Powell Valley kitchen as she prepares persimmon pudding, a traditional Hoosier dessert. There are many versions of persimmon pudding - June's recipe is one that was passed to her from other women in the family. In loving memory of Aunt June, a great cook and a warm soul.
PERSIMMON PUDDING
1/2 cup or 1 stick butter or margarine (not light)
2 cups sugar
2 large eggs or 3 small ones
1 teaspoon cinnamon
2 cups persimmon pulp
1 teaspoon soda dissolved in 1/4 cup boiling water, add to pulp
1 teaspoon baking powder
2 1/2 cups of flour
3 cups milk
Bake 1 hr at 325
SAUCE
1/2 cup sugar
1 cup boiling water
1 1/2 tablespoon flour
2 tablespoon butter
1/2 teaspoon vanilla
Boil 5 minutes or until thick 
Хобби
Just wanted to say, we need more of this in the world. Stopping and listening to the people who raised us. I cherished my grandmother up to the day she passed and still miss her every day.
I only just found out what persimmon pudding is. I'm assuming the vast majority of people have never even heard of it. It's so interesting and amazing to find these unique regional recipes from across the United States. This is what American cuisine is.
You have to love those good old Hoosier ladies. They certainly know their way around some wholesome cooked meals and deserts. I remember always being in the kitchen with my Grandma helping her cook something.
She is toooooo cute! I miss my Granny! Thanks for recipe.
Kudos for preserving your family heritage.
This is such a beautiful thing. Really lovely. The words, flour, hour, baking powders, are the epitome of hoosier time gone by. loved it.
This makes me very happy! She is a wonderful cook with a wonderful personality. When I explain to people what a persimmon is they look at me like I’m making it up! Lol. I’ve gathered them from the ground before where people were just walking by and treading on them. They truly are a hidden Indiana gem.
I love this! Your filming of her is a great way to preserve your memories of her as well as sharing her with the rest of us.
Hands down the absolute best Persimmon Pudding recipe.... My husband introduced me to my first slice in Brown County, IN. I bought my first bowl of pulp from Huber Farm last year 2017, searched for a recipe and after several views decided that I would try out your sweet Aunts. She captured my attention. I absolutely love to hear her say "flour". I just giggle.. So thankful you captured and shared your Aunts sweet soul & family recipe which by the way was tastier than the piece I had in Brown County... She lives on... God Bless you and your family.
P.s. I have my pudding baking as I write this to welcome in the first day of fall. 😋😊
I'll have to try this next persimmon season! I like to buy my persimmon at the farmer's market. It's nice cause some folks already sell it as pulp! Thanks for keeping Hoosier history strong! My condolences on your loss, but I'm glad you had June in your life. She seems wonderful!
Katie jj thank you! She was wonderful and one of a kinda! The recipe is tasty... let me know how it goes
I'm from Tennessee and my Aunt Betty made it my whole childhood! She lived in Indiana for several years, I guess that is where she learned the recipe!
Hello!! My momma has always made persimmon pudding and bread. This is my first year gathering and making my own with my children and when I asked mom for the recipe she sent me this video!! Thank you for sharing! I see from other comments June has since passed and want to thank you for sharing her and her recipe with us! I love this idea of taking a video of a grandparent sharing their knowledge! Blessings to you!
Hi, she was a treasure and we miss her. I hope you make the recipe and that it turns out great for you. I think of Aunt June fondly every time I make it!! :)
Marsha, great to "meet" you! It was certainly the end of an era when June passed away - my family always enjoyed spending time with her. I was so glad to have made this video - only wish I could have made more with her and Blume! I've tried the recipe several times here in Florida with "store-boughten" persimmons, close but no cigar.
Thank our for preserving such a true American classic as June, and her recipe!
Great recipe, grandma! Thank you.
Thanks for sharing her recipe! Me and my mom was wondering what to do with our leftover pulp and saw this video as the first one.
Me and my mom kept smiling cause of her shining personality. We did mess up on part but quickly re did it, haha. We hope it turns out as good as hers and hope you have a good Christmas while staying safe!
I have to watch this every Fall!
Thank you Brad and June. I've lived in Indiana my whole life and never ate persimmon pudding or anything else with persimmons in it. The other day at The Covered Bridge Festival, I had my first taste. I am hooked. I have my persimmon pulp in the freezer and I will be making this recipe. Very much appreciated!!
This recipe turned out great!🙆. If she were still alive I would give her a big hug and kiss for sharing this family recipe. Thanks for posting this video.
Immaculate Organic Soaps wow so nice to hear that! June would have LOVED to know she had fans out there. We miss her! I’m curious... did you use “store-boughten “ persimmons? (What variety?)
I'm trying your recipe today. Thank you for the good old fashion love!
This is many years from your first posting. I was looking for a recipe for persimmons. I live in So Calif and we have several Fuyu trees. I fell in love with your dear Aunt and I made this last night. It was wonderful. I hope you and your family are well.
Thank you so much, and I'm glad it turned out! So it worked with fuyus?? I have tried and failed to use them in the past... maybe I'm just too used to the Hoosier persimmons. Do you have any tips? Did you just peel them and run them through the food processor to make the pulp? Happy Thanksgiving!
I AM A HOOSIER BORN AND RAISED AND THIS PUDDING WAS SUCH A SPECIAL PART OF MY CHILDHOOD. THANK YOU FOR SHARING THIS RECIPE WITH US. I JUST HAPPEN TO HAVE 2 CUPS OF PULP IN MY FREEZER THAT WAS GIVE TO ME AND NOW I CAN USE IT FOR THANKSGIVING. THE PULP IS FROM INDIANA PERSIMMONS. I CAN WALK DOWN MEMORY LANE THIS THANKSGIVING GOD BLESS.
Grandma Liz's Kisses enjoy! Your Hoosier persimmon pulp is gonna be great in your pudding. I’m sure June, Lilly, and all my southern Indiana ancestors would be delighted.
We not only tear up the persimmon puddin around here, but we are also close to French lick. I live in English right around the corner in beautiful Crawford county. This is very close to my recipe and we have it every Thanksgiving. Thank you for your post 🍁🍂
I made this last night and they were a huge hit!! Your aunt was so sweet in the video, I had to try it and they were so delicious. My family already had half of it! When my uncle asked me who taught me the recipe I told them it was your great aunt June. Thank you for sharing your family’s recipe, it’s one my family happily adopted. Saludos!
Thanks, Maytale, I'm glad it was a success, and I can tell you Aunt June would have been so pleased to hear someone made her recipe! What kind of persimmons did you use? Were you able to get wild persimmon pulp or did you get "store boughten"? (And if from the store- hachiya or fuyu?)
I realize this is an old video, but I’d like to comment anyway. What a wonderful tribute to your Aunt and thank you for preserving a little bit of family history. What a great thing to do. This pudding looks amazing.
My Mom and I are watching this from SURPRISE, AZ. We lived on the east side of Indianapolis and then moved to Greenwood for 30 years. A special treat for us! Thank you for sharing this special moment! Merry Christmas to you!
Lyne E. A. So glad you enjoyed it! This video captures my great aunt's wonderful personality, and I'm so glad we filmed this before she passed away. I hope you get a chance to make her persimmon pudding; it's delicious!
Thank you so much for sharing your aunt with us. My father and grandparents were from Indiana. While I never had persimmon pudding, my grandmother made a date pudding that I just loved. I love this video, not so much for the recipe, but for the preservation of heritage. The way your aunt pronounces certain words (soda, flour, etc) is so unique to that area. Regional dialects and micro-dialects are lost today in our world of national media. Even the way your aunt keeps her house, the doilies on the kitchen appliances, the old black/white photo of a loved one, the extension cord draped from somewhere to the freezer... so very much what I remember from my early years in my grandparents’ home and other farm homes in the Midwest. These types of videos are valuable. Thank you for capturing our heritage, our history.
Such a treasure of a lady.
Made me miss my “Mamaw” thanks for sharing
It was so fun seeing her in her kitchen, making this yummy pudding. Thank you for giving a little background, on this sweet lady, also for including the recipe. This is RUclips at it's best. :-) My Aunt and Grandmother made the best persimmon pudding, along with other goodies, that I didn't see others make. My Grandmother was an expert pie maker. They are gone now, but when visiting at my Aunt house many years ago, I asked her if She would write down those recipes, for me. I'm glad She did, because I would not have them now, otherwise, and I treasure them. :-)
I made June's persimmon pudding (with California persimmons, from our tree). It was great. I'll be making it again this year. Condolences on June's passing. What a great lady.
Loved your video and June. Reminded me of my mother and mother-in-law. She has the right kind of persimmon, other recipes use a persimmon that is like 10 times larger than the ones here in Indiana. Bless her heart, she is right, she has lots of steps in making her pudding, but it looked marvelous. I'm going to make her recipe. And she is so right, if you pick off of the tree, oh my so puckery. Great memories for you and your family.
I always find myself coming back to watch this video around November, I could just write the recipe down but I enjoy watching it.
Thank you, Brad, for sharing this video. It was wonderful to spend time in June's kitchen one more time. She is missed. I should tell you we are probably about third cousins on both the Moore and Hendrix side. So, it was nice to see Aunt Sarah's recipe being used as well. :)
This was so sweet. I'm a Hoosier and felt like I was in our family kitchen. June feels like everyone's Grandmother. I got a load of persimmons from the food bank. I'm going to write down June's recipe. How wonderful you made this video and documented your sweet Aunt and how to make a classic dessert from Indiana. June's probably still makin that pudding. God bless. :)
We lost her a few years ago, but she lives on in our hearts!
@@BradBryanMultimedia She lived on in my kitchen because I've never tasted such a wonderful thing in my life. I cooked while watching the video. I'm sure she watches over you. xo
That looks good it looks like the recipe that my great grandma would have on my dad's side of the family dad said his mom would make the persimmon playing for him when he was younger and I think it's the same one as this one it looks good
What an amazing, sweet video. Thank you so much for making this. Her personality just shines. Can't wait to try this recipe!!
Beautiful,good work.I lerling some today with you.God bless you.
Great foresight to record and share this. Valuable knowledge....my grandma made this, and I only wish we had it on tape. I can't believe this only has 1,500 views.
Nice dad
I just love her!
Luv the video..God Bless😁
I really loved the video. Thank you so much for making it! Regards to the cook!
Thank you for sharing this recipe! We love persimmon pudding here in the South, and I've been looking for a long time to find a recipe that was similar to what my Mom used to make. I've used this recipe twice, and it's wonderful! Thanks again!
Looks AMAZING!
Looks yummy! Thanks for sharing. Jenny
Did she ever tell you about cutting the persimmon seeds open to forcast the coming winter ? if you cut them long wise it will show a spoon , for lots of shoveling show, a fork , for not very much snow, or a knife for cold and cutting winds , .. we've done this for years it's as good as anything else
I love this!❤️ thank you for sharing 😊
This was amazing! Thank you!
That sounds great. I just acquired the recipe that is famous all over Knox County Indiana. It’s almost the same thing. Mine uses butter milk instead of half-and-half and it has vanilla in it. I’m starting to gather persimmons right now. I can’t wait to try it. I have it tasted persimmon pudding from this recipe for over 40 years. God bless. Jon
snaponjohn100 Let me know how it turns out! I can’t usually get Hoosier persimmons (live in FL now), and using “store-boughten” persimmons gives varying results for sure. Good luck
I am in Southern Missouri, but the wild persimmons seem to taste the same as I remembered them.
I'm pretty sure there's just one species of wild persimmon in the eastern United States, Diospyros virginia. en.wikipedia.org/wiki/Diospyros_virginiana
Love it, ❤
Thank you so much for sharing! My mammaw always would make persimmon pudding! I love it! It taste like Thanksgiving/Christmas in my mouth! LOL
Thanks for sharing. I've been eyeing a few persimmon trees in Evansville area.
Awesome video :)
Persimmons picked up off the ground under the tree can have tiny ants on them since they are so sweet, so my granny carried a bucket of salty water to drop them into. The ants let go in the salty water, and later they are poured out onto the ground, none the worse for wear.
anon ymous Pro tip!!
It works to get worms off mushrooms, too. Works like magic, they freeze up and drop right off.
She is just the cutest thing! Reminds me a lot of my grandma. My grandma used to make this all of the time. She was a Hoosier too born and raised. However, she followed my Grandpa to Dallas, Tx in the 50's and that's how I was able to try this wonderful recipe. She would make it all the time. Thanks for sharing. I'm going to try this!
June is indeed a wonderful lady, and it was so special to get to make this video with her. I've tried several times to make this recipe, and it is never as good as hers! It has come closest when I've been able to use Hoosier persimmon pulp. Thanks for watching!
Thanks for sharing Brad! My mom was from Indianapolis with roots in Brown County, and I've searched for a recipe that is like what she used to make. This looks very similar and looking forward to trying it.
Jeff Pitts I made this again this year for Thanksgiving in Florida but with Hoosier persimmon pulp my mom brought on the plane! :) I reduced the milk a little and used whole milk (and replaced some of the milk with half and half). It turned out great!
If you are using "store-boughten" persimmons, you may have to experiment with amounts because the hachiyas (astringent variety like the wild Hoosier ones) have a lot of moisture.
Thanks Brad. Next year I might venture into IN in search of "real" persimmons. :)
Love the OLd Timey Voice & Persimmons, Had my First Fresh Raw Persimmon 3Years ago & Suprised me@ the Spice Autumn FLavors Punch, THANKS 4 Recipe, ProbabLy Leave 3/4-Cup Sugar Out, AlLergic😮 to Hi Sweets😅, bye
Hi Brad. I just came across your video of your grandmother baking her persimmon pudding. Is there any way you can give me the full copy of the recipe with ingredients and directions please? It is kinda hard to keep stopping and playing back the video just to copy the recipe. Thank you.
+LDebbieg I added the recipe to the description above just as Aunt June wrote it.
Everytime I get to know someone not from Indiana, persimmon pudding usually finds its way in to the conversation. My grandma made this every Thanksgiving and it's without a doubt my favorite dessert in the world. Persimmon pudding, the best thing to come out of Indiana since Larry Bird!
persimmons is good
“Sodie, difernt, and R” You Have to be from Southern Illinois. Am I right?