Persimmon Sweet Potato Pudding Recipes

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PERSIMMON-SWEET POTATO PUDDING



Persimmon-Sweet Potato Pudding image

I never liked Persimmon pudding until I ate my mil. I used wild persimmons for years but the Japanese ones are larger and easier. Just be sure to use paper towels for cleanup as the persimmons will turn everything black.

Provided by fppjames

Categories     Dessert

Time 1h

Yield 2 PANS, 10 serving(s)

Number Of Ingredients 11

2 cups persimmon pulp
2 cups milk
2 1/2 cups sweet potatoes, grated
2 eggs
1 1/2 cups sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
2 1/2 cups flour
1/4 cup melted margarine

Steps:

  • Mix all ingredients together and bake at 350 for about 30 minutes or until brown and sides pull away from pan.
  • Makes 2 6 1/2 by 10 or one large pan.
  • To make persimmon pulp persimmons must be washed and mashed through a sieve, usually takes 3 or 4 Japanese persimmons depending on size and a large amount of wild ones.

ALL-TIME FAVORITE SWEET POTATO PUDDING



All-Time Favorite Sweet Potato Pudding image

A great dish to go with Thanksgiving dinner.

Provided by Mekell

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 4

Number Of Ingredients 10

1 (29 ounce) can sweet potatoes
2 eggs, lightly beaten
1 cup packed brown sugar
1 cup milk
¼ cup melted butter
2 teaspoons lemon juice
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon salt

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
  • Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
  • Bake in preheated oven until hot and golden brown on top, about 30 minutes.

Nutrition Facts : Calories 563.9 calories, Carbohydrate 100.5 g, Cholesterol 128.4 mg, Fat 15.6 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 8.9 g, Sodium 555.8 mg, Sugar 66.6 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 WITH SWEET WHITE SAUCE



Persimmon Pudding With Sweet White Sauce image

My Memaw had a persimmon tree and always had pulp packed away in the freezer for this rich and delicious treat; summer, winter, spring or fall. The original recipe was handed down from her mother and each daughter took the recipe and tweaked it a little to accommodate the individual tastes of their families. One daughter added cinnamon, one daughter added nutmeg. This is the recipe I grew-up with and I believe it is the original. Memaw passed away several years ago, but I can still close my eyes and picture the whole family feasting on her persimmon pudding in the tight cozy kitchen of her small farmhouse.

Provided by Mercy

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups sugar
1/2 cup butter
2 whole eggs
2 cups persimmon pulp
2 cups buttermilk
1/2 teaspoon baking soda
2 cups all-purpose flour
2 teaspoons baking powder
2 cups sugar
1 cup milk
1 tablespoon butter
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 453.9, Fat 10.7, SaturatedFat 6.4, Cholesterol 58.4, Sodium 237.8, Carbohydrate 86.2, Fiber 0.6, Sugar 68.7, Protein 5.2

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

PERSIMMON PUDDING



Persimmon Pudding image

Serve this rich cake-like dessert with either whipped cream or caramel sauce.

Provided by Stephanie

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

½ teaspoon baking soda
2 cups persimmon pulp
2 ½ cups white sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
1 pinch salt
2 ½ cups milk
4 tablespoons melted butter

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.

Nutrition Facts : Calories 538.5 calories, Carbohydrate 110.1 g, Cholesterol 67.9 mg, Fat 9 g, Fiber 1.8 g, Protein 7.9 g, SaturatedFat 5 g, Sodium 310.8 mg, Sugar 66.2 g

SWEET POTATO PUDDING



Sweet Potato Pudding image

A new twist on the old standard of sweet potato pie but no crust. This has just a hint of orange flavor and is not overly sweet. You will love it! Great side dish for your Thanksgiving feast! If desired, top casserole with marshmallows and brown in oven.

Provided by TONIQ

Categories     Desserts     Custards and Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

6 large sweet potatoes, peeled and quartered
½ cup butter, melted
⅔ cup dark brown sugar
⅔ cup white sugar
4 eggs, beaten
⅔ cup orange juice
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2 quart baking dish.
  • Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash.
  • In a large bowl, combine the mashed sweet potatoes, butter, brown sugar, white sugar, eggs, orange juice and vanilla; stir until smooth. Pour into buttered dish.
  • Bake in preheated oven 40 minutes.

Nutrition Facts : Calories 542.8 calories, Carbohydrate 97.5 g, Cholesterol 123.5 mg, Fat 14.5 g, Fiber 8.6 g, Protein 8.1 g, SaturatedFat 8.2 g, Sodium 214.1 mg, Sugar 56.1 g

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