Proof is in the pudding

Each fall, for as many years back as I can remember, my mom made persimmon pudding. This was no small undertaking. First, you have to find a source for the persimmons. My mom had the hook up; always managing to know someone with a persimmon tree. Every October or so, when the dusky orange plum-like fruit would fall to the ground, my mom was right there, poaching. She swore you had to wait until the messy persimmons ripened, turned squishy and fell off the tree, otherwise they’d be tart enough to make you pucker if you made the mistake of biting into one too soon.

A full day of processing then ensued, washing the persimmons and straining them through a food-mill contraption mom reserved solely for this once-a-year purpose. After that came the ceremonial baking of the persimmon pudding, a recipe my mom gleaned from her mother, and very likely, her mother before that. You get the idea. Persimmon pudding was a fall tradition in my house, and one I’m ashamed to say I eschewed. I never ate the stuff. For some reason, I decided to turn up my nose at it when I was little, and stubborn as I am, I never tried it again.

Spring Mill Inn at Indiana’s Spring Mill State Park

So it was with no small amount of irony that I attended the opening Candlelight Tour that kicked off the annual Mitchell Persimmon Festival last night at Spring Mill State Park. Part of the package was a stay at the lovely Spring Mill Inn, and dinner at the on-site Millstone Dining Room, a buffet packed with all the good old-fashioned comfort foods you most likely grew up on, if you grew up in Indiana during the 1970s like I did. Think roast beef, fried chicken, biscuits and gravy, grits, cornbread, mashed potatoes, green beans stewed with chunks of ham… And the piece de resistance — while it’s typically just a seasonal fall dessert for many, persimmon pudding stays on the menu here year-round. They don’t always have it out on the buffet, which puzzles me, but all you have to do to score a piece is ask.

persimmon pudding at Spring Mill Inn’s Millstone Dining Room

In keeping with tradition, my pudding arrived in a cute little square topped with a generous dollop of Cool Whip. Grabbing a fork, I scooped up a big bite, toasted my mom and tucked it into my mouth. Tasty, I must say. If I didn’t know otherwise, I would have guessed it to be pumpkin – the consistency and flavor were exactly like a mild, creamy pumpkin pie filling. My friend Janet liked it, too, even in spite of harboring a pumpkin pie grudge of her own that went way back. We both cleaned our little plates, pleasantly surprised, and vowed never to judge a dessert by its cover again.

The Spring Mill Inn persimmon pudding is nothing like I remember my mom making, though. Mom’s was much more spongy and cake-like, nearly like a very moist gingerbread.

Sadly, the elaborate persimmon pudding-making process I never took part in was abandoned when my dear mom passed away ten years ago. I know I still have the family recipe somewhere, and I’m thinking I might just have to bring it out of hiding this year for old times sake. (Fortunately, it’s not hard to find pints of already-processed persimmon pulp for sale around Indy, if you know where to look.) Here’s hoping I’ll make my mama proud.

For more info about Spring Mill Inn (which is every bit as nice as the Abe Martin Lodge in Brown County, if not nicer, IMHO), visit

For info on the annual Mitchell Persimmon Festival, go to

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