Persimmonpudding 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.

OLD-FASHIONED PERSIMMON PUDDING

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.

PERSIMMON PUDDING

Steps:

• Preheat oven to 300°F. Lightly grease a 13- x 9-inch baking dish with cooking spray; set aside. Whisk together first 9 ingredients in a large bowl. Whisk together eggs, milk, half-and-half, zest, and liqueur (if using) in a separate large bowl until well combined. Add flour mixture to milk mixture alternately with persimmon puree, beginning and ending with flour mixture. Stir in chopped toasted pecans until just combined. Gradually add melted butter, and stir until just combined. Pour mixture into prepared baking dish.
• Bake in preheated oven until mixture is browned and a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Serve warm, or transfer to a wire rack to cool completely, about 1 hour. Serve with Cinnamon Whipped Cream. Sprinkle with cinnamon, and top with persimmon slices.

PERSIMMON PUDDING

Steps:

• Combine persimmon pulp with sugar.
• Beat in eggs. Mix in milk, then butter.
• Sift or stir flour with baking powder, cinnamon, nutmeg.
• Mix with persimmon mixture.
• Pour batter into a well greased 9-inch square cake pan.
• Bake in a 315-325°F oven for approx 60 minutes or until knife comes out clean.

PERSIMMON PUDDING

Steps:

• Oil an 8-cup lidded pudding mold with vegetable oil; set aside.
• Peel persimmons and transfer to a medium bowl. Mash flesh, removing black seeds (you should have 2 3/4 cups of pulp); set aside. In the bowl of an electric mixer fitted with the whisk attachment, whisk together sugar and eggs on medium-high until fluffy, about 5 minutes. Add oil and vanilla; mix until well combined. Add persimmon pulp and mix to combine.
• In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Add to persimmon mixture and mix just until smooth, scraping down sides of bowl once during mixing. Transfer mixture to prepared mold and cover with an oiled parchment paper round; cover mold with lid.
• Bring a kettle of water to a boil over high heat. Fit a large pot with a rack and place filled pudding mold on rack in pot. Add just enough boiling water to come halfway up the mold. Place pot over high heat and bring to a boil; immediately reduce heat to a simmer and cook until pudding springs back when touched, about 2 1/2 hours, adding more boiling water as necessary to maintain water level.
• Remove mold from pot and uncover. Let pudding cool in mold for 1 hour, then carefully run a sharp knife around the top edge of the pudding to loosen from the mold and invert carefully onto serving platter. Serve with sour lemon sauce.

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 AND BUTTERMILK PUDDING

Steps:

• Preheat the oven to 400 degrees.
• Put the persimmon puree into a mixing bowl and add the buttermilk. Beat well with a mixer.
• Sift together the sugar, flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• Beat the eggs and add them to the persimmon mixture. Add the sifted dry ingredients and beat with the mixer. Beat in the butter. There should be about six cups.
• Butter a six-cup baking dish and pour the batter into it. Set the baking dish in a larger utensil and pour boiling water into the larger dish.
• Place in the oven and bake 35 to 40 minutes or until the pudding is set and a cake tester inserted in the center comes out clean.
• May be topped with whipped cream.

INDIANA PERSIMMON PUDDING

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.

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.