Blue Ribbon Persimmon Pudding Recipes

TRADITIONAL INDIANA PERSIMMON PUDDING

Steps:

• 1. 1. Preheat the oven to 350 degrees F (175 degrees C). 2. 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. 3. Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.

HARRIET DAVIS'S INDIANA PERSIMMON PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine buttermilk and baking soda together in a bowl.
• Combine flour, baking powder, cinnamon, and salt in a separate bowl.
• Mix persimmon pulp and sugar together in a large bowl. Beat in eggs. Add buttermilk mixture alternately with flour mixture, stirring until combined. Stir in heavy cream and melted butter. Pour batter into a 9x13-inch baking pan.
• Bake in the preheated oven until edges pull away from the sides of the pan and cracks begin to appear in the center, 25 to 30 minutes. Chill until serving.

NONNIE'S PERSIMMON PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking pan lightly with nonstick spray; set aside.
• Mix the persimmon pulp with the 2 cups sugar in a large bowl; set aside. Whisk together the eggs and baking soda in a small bowl. Add the egg mixture to the persimmon mixture and beat well; set aside.
• Whisk together the 1 cup flour, salt, baking powder, and cinnamon in a bowl. Stir 1/4 of the flour mixture to the persimmon mixture. Add 1/4 of the buttermilk and mix well. Continue alternating flour and buttermilk, adding 1/4 each time, and mixing well after each addition, until all of the flour mixture and buttermilk are incorporated. Stir in cream, honey, and melted butter until well combined. Pour the pudding batter into the prepared pan.
• Bake in the preheated oven until set, about 1 hour. While baking, do not stir; Turn off the oven at the end of the baking time, but do not remove the pudding from the oven.
• Meanwhile, when the pudding has about 10 minutes of baking time left, make the sauce. Boil the water in a small saucepan. Whisk 1/2 cup sugar and 1 tablespoon flour together, and whisk sugar mixture into the boiling water, whisking until smooth. Boil the sauce for 5 minutes and remove from heat. Stir in vanilla.
• Pour the sauce mixture evenly over the pudding, and leave the pudding to cool in the warm oven for 20 more minutes, being sure that the oven is off so that the pudding does not continue to cook.

PERSIMMON PUDDING

Steps:

• Preheat oven to 350 degrees F. Butter a 9 x 9 baking dish and set aside.
• Stir baking soda and sugar into the persimmon pulp and set aside. This mixture may thicken as it sits, which is alright.
• In large bowl, sift together flour, baking powder, salt and spices. Add to the persimmon mixture all at once and stir until flour is almost completely incorporated.
• In smaller, seperate bowl whisk together milk, egg and butter. Add this mixture to persimmon and flour mixture. Batter will be very loose. Pour into buttered baking dish.
• Bake for 1 hour, covered with foil, or uncovered. Bake until firm, but still moist. If baked covered, pudding will be very moist. If baked uncovered, pudding will be drier and top will have a bread like crust. Allow to sit at room temperature for 30 minutes before serving.
• Note from original poster: they baked pudding uncovered, for a more bread like top crust. My notes: 1. When my mother baked this, she always covered it with foil, so that is what I did. 2. I also doubled the recipe, since I'm serving it for Thanksgiving. I baked it in a 9x13 glass cake pan for the 1 hr. time frame. 3. I tested for doneness after 1 hr, by inserting a toothpick in center of pudding, to see if it would come out clean, and it did. 4. I did use a hand mixer to help get the flour more incorporated, and continued using the hand mixer, when adding the milk/egg mixture.

PERSIMMON PUDDING

Steps:

• 1. -Preheat oven to 320F. -Mix the Persimmon pulp in the food processor until smooth (you can leave the ripe pulp as is) -Combine Persimmon pulp with sugar. -Beat in eggs, mix in milk, then butter. -Sift or stir in flour, baking powder, nutmeg and cinnamon. -Mix well until combined. -Pour batter into a well greased 9-inch cake pan. -Bake for 1 hour or until knife comes out clean.