A dense, dark-spiced steamed pudding made with the puree of native Indiana persimmons, served warm with a spoonful of softly whipped cream and a fall-only run at Late Harvest Kitchen.

Native Indiana persimmons fruit in October across the wooded southern half of the state, especially the hills of Brown County. The Mitchell Persimmon Festival has run since 1947 and crowns a Persimmon Pudding Queen each fall. The dish moved north into Indianapolis dining rooms in the late 1900s as a seasonal Hoosier specialty.

Where to eat Brown County persimmon pudding in Indianapolis

1 editor pick for Brown County persimmon pudding in Indianapolis, ranked by editorial score. All Indianapolis signature dishes · Brown County persimmon pudding across every city.

Make it at home

Serves 81 hr 30 minEasy

Ingredients

  • 2 cups native persimmon pulp, or 2 cups Hachiya persimmon puree
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs, beaten
  • 2 cups whole milk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Softly whipped cream, to serve

Method

  1. Preheat the oven to 325 F. Butter a 9 by 13 inch baking dish.
  2. In a large bowl, whisk persimmon pulp and sugar until smooth.
  3. In a second bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg and salt.
  4. Add the dry ingredients to the persimmon mixture along with the eggs, milk, melted butter and vanilla. Whisk until smooth.
  5. Pour into the prepared baking dish. Bake at 325 F for 60 to 70 minutes, until the top is set and dark and a tester comes out clean.
  6. Cool 15 minutes. Spoon out warm in the dish, top each portion with whipped cream.

Editor tip. Native Indiana persimmons taste different from Asian Hachiya or Fuyu. If you can't find native pulp at an Indiana farmers market in October, use fully ripe Hachiya puree instead of Fuyu, which is firmer and sweeter.

Common allergens: Gluten, Dairy, Egg.