Blue Ribbon Persimmon Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

INDIANA PERSIMMON PUDDING



Indiana Persimmon Pudding image

Fall is a wonderful time of year in the Midwest and this dessert is a Hoosier favorite. This old-fashioned pudding is moist, dense and firm. It's not like the packaged pudding mixes.-Judy Tharp, Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 24 servings.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 cups mashed ripe Hachiya persimmon pulp
1-1/2 cups buttermilk
3 eggs
1/4 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon maple flavoring
Sweetened whipped cream

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.

Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

HARRIET DAVIS'S INDIANA PERSIMMON PUDDING



Harriet Davis's Indiana Persimmon Pudding image

This is my grandmother's recipe that she made each Thanksgiving when I was growing up. She was a native Hoosier and resided in Orleans, IN for many years. Although not a huge fan of cooking, this is one recipe she made very well and it is always one that makes me remember her fondly. Serve chilled and top with whipped cream.

Provided by Amy

Categories     Desserts     Custards and Pudding Recipes

Time 40m

Yield 12

Number Of Ingredients 11

1 ½ cups buttermilk
1 teaspoon baking soda
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon salt
2 cups persimmon pulp
2 cups white sugar
2 eggs, well beaten
¼ cup heavy whipping cream
¼ cup butter, melted

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.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 60.2 g, Cholesterol 49.2 mg, Fat 7.1 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4 g, Sodium 243.4 mg, Sugar 34.9 g

OLD-FASHIONED PERSIMMON PUDDING



Old-Fashioned Persimmon Pudding image

This is an old-fashioned persimmon pudding recipe from which people who say they don't like persimmon pudding DO like this one. It is more moist and more like the consistency of pumpkin pie filling. It's wonderful topped with whipped cream or milk poured over it.

Provided by Cheryl Thomas

Categories     Desserts     Custards and Pudding Recipes

Time 1h55m

Yield 12

Number Of Ingredients 12

cooking spray
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
2 cups milk
2 ½ cups persimmon pulp
6 tablespoons butter, melted

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until thoroughly combined. In a large bowl, beat the eggs and milk together until smooth, and add the flour mixture, alternating with the persimmon pulp in several additions, mixing well after each addition. Stir in the melted butter. Scrape the batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the pudding comes out clean, about 1 hour. Allow to cool before serving.

Nutrition Facts : Calories 438 calories, Carbohydrate 85.1 g, Cholesterol 65 mg, Fat 8.4 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 4.6 g, Sodium 324 mg, Sugar 36.6 g

NONNIE'S PERSIMMON PUDDING



Nonnie's Persimmon Pudding image

My husband's grandmother, Nonnie, used to make her really unique version of Persimmon Pudding every Thanksgiving. When she wasn't able to make it anymore, my husband asked if I would take over. I did, and am now required to bring this to every fall family gathering! You can serve this warm or let it cool - my family loves it both ways.

Provided by Mariah Yarian Snapp

Categories     Desserts     Custards and Pudding Recipes

Time 2h

Yield 12

Number Of Ingredients 16

2 cups persimmon pulp
2 cups white sugar
2 eggs, beaten
1 teaspoon baking soda
1 cup all-purpose flour
1 pinch salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 ½ cups buttermilk
¼ cup heavy cream
1 tablespoon honey
4 tablespoons butter, melted
1 cup water
½ cup white sugar
1 tablespoon all-purpose flour
4 teaspoons vanilla extract

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.

Nutrition Facts : Calories 336.6 calories, Carbohydrate 66.8 g, Cholesterol 49.2 mg, Fat 7 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 4 g, Sodium 208.7 mg, Sugar 44.8 g

PERSIMMON PUDDING



Persimmon Pudding image

WOW! is all I have to say... what a surprise this pudding was, unbelievable taste and texture.

Provided by Cosette Khoryati

Categories     Fruit Desserts

Time 1h30m

Number Of Ingredients 9

1 c ripe persimmon pulp
1/2 c sugar
3 eggs, beaten
1 c flour
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1 c milk
1 stick butter, melted

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.

TRADITIONAL INDIANA PERSIMMON PUDDING



Traditional Indiana Persimmon Pudding image

awsome we love this...

Provided by caroline schmaelzle

Categories     Puddings

Time 2h10m

Number Of Ingredients 9

2 c persimmon pulp
2 eggs
1 c white sugar
4 c all-purpose flour
2 tsp baking soda
6 c milk
1 Tbsp butter
2 tsp vanilla
1 1/2 tsp cinnamon

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.

BLUE RIBBON PERSIMMON PUDDING



Blue Ribbon Persimmon Pudding image

Here in the south, we know it is not Fall until we've had at least one piece of warm-out-of the-oven Persimmon Pudding. Alot of people in our area make Persimmon Pudding, including myself, and we all make it our own special way. Some of us use vanilla and cinnamon, while others use cocoa, sweet potatoes, pineapple, coconut or...

Provided by Bryson Hatfield

Categories     Puddings

Number Of Ingredients 9

2 1/2 c sugar
3 large eggs
2 c all-purpose flour
1 c buttermilk
1 tsp soda
1 stick margarine, melted
1 pt persimmon pulp (usually 1 1/2 to 2 cups)
pure vanilla extract
cinnamon

Steps:

  • 1. Combine sugar, eggs, flour, buttermilk, soda, margarine, persimmon pulp; mix until well mixed. Add your desired amount of pure vanilla extract and cinnamon. I normally use 2 teaspoons vanilla and 1 teaspoon cinnamon.
  • 2. Pour into a greased 13 x 9 x 2 inch dish. Bake at 300 degrees for 1 hour, or until golden brown. Test with toothpick, when it's stuck 3 inches from center and comes out clean, your pudding is done.
  • 3. Let cool until warm and slice out you a piece. Add whipped cream and prepare for a taste of Southern Heaven!

More about "blue ribbon persimmon pudding recipes"

PERFECT HOOSIER PERSIMMON PUDDING - SCHEISS WEEKLY
Sep 25, 2010 Jane’s Persimmon Pudding. First of all, preheat your oven to 325 degrees. NO HOTTER. Get out a very large bowl. Put the following ingredients in it: 2 C. persimmon pulp …
From janegoodwin.net


PERSIMMON PUDDING - MY CANCALE KITCHEN
On paper, your classic, old-fashioned persimmon pudding recipe looks a lot like a banana bread batter, only with persimmons. In the bowl—ditto—a fairly liquid batter. But once baked, …
From mycancalekitchen.com


PERSIMMON STICKY TOFFEE PUDDING RECIPE - FOOD NETWORK
Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously spray a nonstick mini bundt pan with 6 cavities with cooking spray.
From foodnetwork.com


EASY PERSIMMON PUDDING RECIPE - IZZYCOOKING
Nov 25, 2021 5. Bake at 375°F for about 35-40 minutes or until puffed up and a cake tester (or toothpick) inserted into the middle comes out clean. 6. Allow it to cool, and cut into square pieces to serve.
From izzycooking.com


ANN COLLIN'S PERSIMMON PUDDING | JUST A PINCH RECIPES
Pick which recipe you plan to use. Half recipe fills an 8 x 8" pan; a full recipe fills an 9 x 13" pan. Grease and flour desired pan and preheat oven to 325 degrees.
From justapinch.com


BLUE RIBBON PERSIMMON PUDDING RECIPES
Bake in the preheated oven until a toothpick inserted into the pudding comes out clean, about 1 hour. Allow to cool before serving. Nutrition Facts : Calories 438 calories, Carbohydrate 85.1 …
From tfrecipes.com


OLD FASHIONED PERSIMMON PUDDING RECIPE - THESE OLD …
Jan 29, 2020 For the full recipe for Grandma’s Persimmon Pudding, scroll to the bottom of this post. Recipe FAQs. Bake uncovered in a deep vessel. A dutch oven works great. Stir the pudding every 20 minutes of baking until smooth. …
From theseoldcookbooks.com


PERSIMMON PUDDING 4 - JUST A PINCH RECIPES
Sep 20, 2012 Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes. Editorial Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen. ... Ingredients For …
From justapinch.com


OLD FASHIONED PERSIMMON PUDDING, MY GRANDMA'S …
Dec 26, 2011 The recipe goes like this: 1 C. persimmon pulp 1 C. sugar 1/2 T. soft butter 1 C. sour milk 1 C. flour 1 egg 1/4 t. salt 1/2 t. soda 1 t. baking powder 1/2 t. ground ginger The recipe also calls for 1/2 t. lemon extract but no body …
From thehiddenpantry.blogspot.com


PERSIMMON PUDDING WITH SWEET WHITE SAUCE - JUST A PINCH RECIPES
Preheat oven to 325 for glass pans, 350 degrees for metal. Grease and flour 2 9x13" pans. Mix together; pulp, sugar, melted butter and milk and vanilla till well...
From justapinch.com


OLD-FASHIONED PERSIMMON PUDDING RECIPE - SOUTHERN …
Sep 16, 2024 If you have not tried this Old-Fashioned Persimmon Pudding Recipe before, you are in for a real treat! Prep Time 20 minutes. Cook Time 55 minutes. Total Time 1 hour 15 minutes. Ingredients. 2 cups of Persimmon pulp …
From southernfoodjunkie.com


STEAMED PERSIMMON PUDDING WITH CINNAMON CRèME …
Sep 8, 2009 Preparation. Step 1. Butter and flour one 8-cup metal pudding mold with center tube and lid, then generously spray mold with nonstick spray. Butter, flour, and spray lid.
From bonappetit.com


EASY 2-INGREDIENT PERSIMMON PUDDING (NO-BAKE …
This silky smooth 2-Ingredient Persimmon Pudding adds a splash of color and a dash of sweetness to your dessert game.Made from just two simple ingredients, ripe persimmons, and cocoa powder, this delightful dessert is as easy to make …
From cookist.com


Related Search