Persimmon Pudding St Cecilia Sauce Recipes

OLD FASHIONED PERSIMMON PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, whisk sugar, flour and baking soda.
• In a small bowl, crack both eggs. Add one at a time to the dry ingredients; whisk to incorporate.
• Add one cup of the milk, and mix with the whisk.
• Add the persimmon pulp, and mix well; add remaining milk and whisk until smooth and batter- like.
• Pour into a deep, oven proof vessel (like a Dutch oven).
• Bake for 1 hour and 40 minutes. Stir - scraping the sides and bottom - until smooth every 20 minutes. The pudding will start to resemble a batter and then will darken and thicken as it cooks.
• Remove from oven, and pour into a serving dish. Let cool completely; cover and refrigerate.
• To serve, spoon into a dish and top with whipped cream.

MRS. REAGAN'S PERSIMMON PUDDING

Steps:

• Stir together sugar and melted butter. Resift flour with salt, cinnamon and nutmeg. Add to butter mixture. Stir in persimmon pulp. Dissolve baking soda in warm water. Add to mixture with 3 tablespoons brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and walnuts, stirring just until mixed.
• Turn into buttered 5 to 6 cup heat-proof mold. Cover and place on rack in large pot. Pour in enough boiling water to reach halfway up sides of mold. Cover pot and simmer 2-1/2 to 3 hours. Let stand a few minutes.
• Unmold onto serving dish. Pour about 4 tablespoons warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce.
• Prepare the brandy whipped cream sauce by beating the egg until light and fluffy. Beat in butter, confectioners' sugar, salt and brandy flavoring. Whip cream until stiff. Gently fold into egg mixture. Cover and chill.

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.

PERSIMMON PUDDING WITH HARD SAUCE

Steps:

• To make the pudding, in a large bowl, cream together the butter and sugar with an electric mixer at medium speed. Add the flour, 1/2 cup at a time, alternating with the persimmon pulp, brandy, eggs, and baking soda mixture. Stir in the vanilla, spices, walnuts, and raisins and mix on low until the butter comes together, about 5 minutes.
• Butter the top and bottom of a 2-quart pudding mold with a lid. Spoon in the mixture. Put the buttered lid on tightly and lock into place. Put the mold in a bigger pot filled with water to come halfway up the side of the mold; cover the pot. It is necessary to have a well-buttered mold and enough water for ample steam for this pudding to come out right. Bring the water to a simmer and let simmer over medium-low heat for about 2 hours. Make sure the water doesn't evaporate; add more hot water if it does. The pudding should be checked with a cake tester. When the tester comes out clean, the pudding is done. Take the mold out of the water and unmold when cool, 1 to 2 hours.
• While the pudding is steaming, prepare the hard sauce. Cream the butter and sugar together with an electric mixer. Beat in the brandy. Chille at least 1 hour. Serve with the warm pudding.

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.

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.

PERSIMMON PUDDING

Steps:

• In a large bowl, cream butter and sugar until crumbly, about 2 minutes. Add egg; beat well. Combine the flour, baking soda, salt and cinnamon; add to the creamed mixture alternately with milk. Stir in persimmon pulp., Pour into six well-greased 8-oz. custard cups or ramekins. Cover tightly with a double layer of foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently. Replace water as needed. Steam for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Let stand 10 minutes before removing from custard cups., For butter sauce, in a small saucepan, combine the sugar, evaporated milk, butter and salt. Cook and stir over medium heat for 3-5 minutes or until heated through. Remove from the heat; stir in vanilla. Drizzle over pudding.

PERSIMMON PUDDING WITH LEMON SAUCE

Steps:

• Preheat oven to 350 degrees. Place a pan of water in the bottom of the oven to provide extra humidity.
• Place chopped dates in the brandy or rum, and allow to rest there for 20 minutes (or longer).
• Cream butter and sugar until light and fluffy. Add eggs, and beat well. Incorporate the persimmon pulp, flour, baking powder, coriander, dates soaked in brandy, vanilla extract and walnuts. Mix well. Pour into six buttered custard cups, a Bundt mold, or bread pans. In small containers the puddings should be done in about 25 minutes; in a mold it may take nearly an hour. Check with a skewer or thin knife. It should come out clean. Add more water to the pan in the oven if necessary.
• Set on wire rack to cool. When completely cool, remove from pan(s) and wrap until ready to use (see Note).
• Serve warm with lemon sauce and vanilla-flavored whipped cream.

STEAMED PERSIMMON PUDDING WITH BRANDY SAUCE

Steps:

• 1. Mix persimmon pulp and baking soda. Set aside. 2. Cream butter and sugar. Add 4 eggs, mixing well after each. 3. Add flour alternating with persimmon mixture. 4. Add vanilla, lemon juice, brandy, cinnamon, and salt. 5. Fold nuts and raisins in gently. 6. Pour into greased and floured 1-1/2 qt. mold. Cover tightly. Place in large pot with enough water to come about 1/2 way up mold. Steam 2-1/2 hours for mold. Check water during to make sure water has not evaporated. Cool 10 minutes. Unmold and serve with brandy sauce. BRANDY SAUCE 1. Cream sugar and butter in top of double boiler until smooth. Cool slightly. 2. Beat egg and add to mixture. Place over water again and cook, stirring until thick. 3. Remove from heat, add nutmeg and brandy to taste 3.

PERSIMMON PUDDING & ST. CECILIA SAUCE

Steps:

• PUDDING Mix together persimmon pulp, sugar, milk, egg and softened butter. Mix and sift dry ingredients, then add to first mixture. Dredge fruit and nuts with flour, and add. Grease the casserole dish thoroughly and pour batter into container. Cover with two thicknesses of waxed paper and tie waxed paper over container with string. Steam in Dutch Oven combination for 2-1/2 hours. Serve warm or room temp. with St. Celia Sauce. ST. CECILIA SAUCE Beat egg yolks until light, add sugar gradually. Whip cream and fold into mixture. Add remaining ingredients and stir twice. Serve *I guess this is not cool now to serve raw eggs in sauce, perhaps sub. Eggbeaters? or leave egg out entirely.