Baked Persimmon Indian Pudding Recipes

TRADITIONAL INDIANA PERSIMMON PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top.
• Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.

PERSIMMON PUDDING

Steps:

• Combine persimmon pulp with sugar.
• Beat in eggs. Mix in milk, then butter.
• Sift or stir flour with baking powder, cinnamon, nutmeg.
• Mix with persimmon mixture.
• Pour batter into a well greased 9-inch square cake pan.
• Bake in a 315-325°F oven for approx 60 minutes or until knife comes out clean.

INDIANA PERSIMMON PUDDING

Steps:

• In a large bowl, combine the first seven ingredients. In another large bowl, whisk the persimmon, buttermilk, eggs, butter, vanilla and maple flavoring. Stir into dry ingredients just until moistened., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 325° for 40-45 minutes or until pudding begins to pull away from sides of pan and center is firm. Serve warm with whipped cream.

PERSIMMON PUDDING

Steps:

• Preheat oven to 300°F. Lightly grease a 13- x 9-inch baking dish with cooking spray; set aside. Whisk together first 9 ingredients in a large bowl. Whisk together eggs, milk, half-and-half, zest, and liqueur (if using) in a separate large bowl until well combined. Add flour mixture to milk mixture alternately with persimmon puree, beginning and ending with flour mixture. Stir in chopped toasted pecans until just combined. Gradually add melted butter, and stir until just combined. Pour mixture into prepared baking dish.
• Bake in preheated oven until mixture is browned and a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Serve warm, or transfer to a wire rack to cool completely, about 1 hour. Serve with Cinnamon Whipped Cream. Sprinkle with cinnamon, and top with persimmon slices.

PERSIMMON PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F. Generously grease a 9-inch round cake pan with butter. Cover the bottom of the pan with a piece of parchment cut to size. Butter the parchment.
• Use your hands to peel the skin and stem off the persimmons and put the flesh into a food processor or blender. Puree the persimmons. Measure 1 cup of the persimmon puree and put into a large bowl (save any remaining persimmon for another use, such as for topping yogurt or blending into a smoothie). Add the sugar, buttermilk, butter, egg, and vanilla to the persimmon and whisk thoroughly.
• Into a medium bowl, sift the almond meal, flour, baking soda, cinnamon, cloves, ginger, and salt (if some of the almond meal remains in the sifter, just dump it into the bowl). Add to the persimmon mixture and whisk together until smooth and blended. Pour into the prepared cake pan and transfer to the oven to bake
• Pour into the buttered pan and bake until firm to the touch (no indent when you press with a finger), and a toothpick comes out clean, 50 minutes.
• Let cool for 10 minutes. The cake will deflate, but that's what makes it as much pudding as cake! Cut straight from the pan or invert pan onto a plate and set right side up.
• Cut into wedges and serve with a whipped cream or ice cream.

PERSIMMON PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well.
• Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine.
• Pour into baking pan and bake in preheated oven for 55 minutes. The pudding will rise but will fall when removed from oven.

BAKED PERSIMMON INDIAN PUDDING

Steps:

• 1. In a blender or food processor, whirl persimmon pulp and baking soda until smooth. 2. In a bowl, with a mixer on medium speed, beat sugar, 1/2 cup butter, and molasses until blended. Add eggs and vanilla and beat until smooth. In another bowl, mix flour, cornmeal, cinnamon, ginger, and allspice. Stir dry ingredients and persimmon purée into sugar-butter mixture. Add raisins and walnuts and mix until blended. 3. Pour batter into a buttered and floured 7- to 8-cup loaf pan or ring mold (no deeper than 3 in.); cover tightly with foil. Put pan in a larger pan and place in a 300° oven. Add 3/4 inch boiling water to outer pan around loaf pan or 1/2 inch boiling water around ring mold. 4. Bake until pudding is firm in center when lightly pressed (lift foil to check), about 2 hours (about 1 1/4 hours in a convection oven). Carefully lift pan from water and let stand 10 minutes, then uncover. Run a knife between pudding and sides of pan to release. Invert onto a plate. Cut warm or cool pudding into slices, transfer to plates, and top with spoonfuls of persimmon-eggnog sauce.