Mystery Ladys Persimmon Pudding Recipes

MYSTERY LADY'S PERSIMMON PUDDING

Steps:

• Mix cake mix, eggs, oil and water together in large bowl.
• Eggs, oil and water quantities may vary with cake mix brand- be sure to double check yours.
• Add persimmon pulp to batter and mix well.
• Pour batter into a lightly greased 9"x13" cake pan.
• Bake at 350 degrees for 50-55 minutes or until toothpick placed in center comes out clean (this"cake" does not rise, don't worry).
• Allow to cool.
• Serve cold or at room temperature.
• Cool Whip or whipped cream is an excellent topping!

PERSIMMON PUDDING WITH SWEET WHITE SAUCE

Steps:

• Preheat oven to 325°F for glass pans, or 350°F for metal pans.
• Grease and flour two 9"x13" pans.
• Cream the sugar and butter together.
• Add the eggs, one at a time, until thoroughly incorporated.
• Add the persimmon pulp and the buttermilk to the mixture.
• Dissolve the baking soda in a little bit of warm water, let fizz, and then add to the mixture.
• Mix the baking powder with one (1) cup of flour and add to mixture.
• Add the second cup of flour a little bit at a time, but do not overbeat as this will make the pudding tough.
• Divide the batter into two pans (this will produce a rather thin layer of pudding when baked).
• Bake for 45 to 60 minutes checking for doneness by inserting a toothpick in the center after 45 minutes.
• Do NOT overbake!
• Better the pudding be a little on the moist side than dry.
• For the sauce, place the first 4 ingredients in saucepan, bring to boil, boil 5 minutes, then remove from heat and add the vanilla.
• Once the pudding is done and has cooled a little, cut it into 3” squares and layer it in a serving dish with the warm sauce between the layers and ending with sauce spooned over the top.

AUNT EDNA'S PERSIMMON PUDDING

Steps:

• Beat eggs, sugar and persimmon pulp in a large bowl.
• (To make persimmon pulp collect 2/3 of a plastic grocery bag full of wild or tame persimmons and mash through a fruit sieve).
• Wisk buttermilk and baking soda together in a 2 cup container (buttermilk will expand in volume).
• Add to mixture and blend.
• Fold in flower, spices, baking powder, and salt.
• Add melted butter last and blend well.
• Pour mixture in an 9" x 13" buttered baking dish and bake 40 minutes at 350 degrees F.
• Add all ingredients for sauce to a small sauce pan and boil for several minutes until thick.
• Remove pudding from oven, pour sauce over it and allow to cool.

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.

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. Add 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.

MYSTERY PUDDING!

Steps:

• Mix 1 cup of flour, 1 1/2 teaspoons of Baking soda, 1/2 teaspoon salt.
• Second bowl 1/2 cup brown sugar, 1 egg, 1/4 cup syrup of fruit cocktail, combine the two and add 1 1/2 cups of fruit cocktail and the 1/2 cup of chopped nuts.
• Combine all ingredients and spread batter into 8x10 pan sprinkle top with 1/4 cup brown sugar.
• Bake in oven @ 350 F for 50 minutes.

HEART HEALTHY PERSIMMON PUDDING

Steps:

• Preheat oven to 325 F degrees. Spray a 9x9 pan with cooking spray (I use butter flavored Pam) and set aside.
• In a large bowl stir together self rising flour, cinnamon, ginger, nutmeg and cloves; set aside.
• Peel persimmons and press pulp through coarse sieve. Should measure 1 cups persimmon puree.
• Blend together persimmon puree, Splenda sugar blend, eggbeaters, vanilla and milk.
• Pour blended persimmon puree into flour mixture and stir just till mixed (over mixing will ruin your pudding).
• Fold in walnuts and raisins.
• Pour into waiting 9x9 pan and bake 35-45 minutes or till tooth pick inserted in center comes out clean and top is nicely browned.
• Cool at least 30 - 45 minutes before serving.