PERSIMMON PUDDING
Sweet and juicy persimmons are the base of this classic holiday pudding recipe from "The Martha Stewart Living Christmas Cookbook." Soft whipped cream can be served as an alternative topping to sour lemon sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
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 WITH LEMON SAUCE
Provided by Patricia Rain
Number Of Ingredients 13
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.
MRS. REAGAN'S PERSIMMON PUDDING
This spiced persimmon pudding is easy to prepare and topped with a sweet brandy whipped cream.
Provided by Stephanie
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 2h55m
Yield 7
Number Of Ingredients 20
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.
Nutrition Facts : Calories 837.4 calories, Carbohydrate 90.6 g, Cholesterol 196 mg, Fat 46.9 g, Fiber 2.5 g, Protein 7.7 g, SaturatedFat 25.7 g, Sodium 676.1 mg, Sugar 59.2 g
PERSIMMON PUDDING WITH HARD SAUCE
An old-fashioned steamed pudding may not be your traditional Thanksgiving Day dessert, but it is a tradition on our Thanksgiving table. You will need a pudding mold and persimmons, a beautiful orange fruit that looks like an apple. The persimmons will need to be quite soft, almost overripe to the touch. Persimmons taste like a cross between a peach and an apricot, but they are a little tart. The pudding should be served slightly warm, which makes the hard sauce - one of the best tastes - melt.
Provided by Food Network
Categories dessert
Yield Serves 10 to 12
Number Of Ingredients 16
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 WITH SWEET WHITE SAUCE
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
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
SOUR LEMON SAUCE FOR PERSIMMON PUDDING
Serve this tart lemon sauce with Persimmon Pudding from "The Martha Stewart Living Christmas Cookbook."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- In a heatproof bowl set over (but not touching) simmering water, mix together sugar, cornstarch, and salt. Add hot water and cook, 3 to 5 minutes, whisking gently, until thick.
- Add the butter, lemon juice, and zest and continue cooking, stirring gently, for about 5 minutes. Cool slightly before using, but do not refrigerate (the sauce will become aspic-like) and do not reheat.
More about "sour lemon sauce for persimmon pudding recipes"
STEAMED PERSIMMON PUDDING WITH LEMON SAUCE - ALL …
From allwaysdelicious.com
5/5 (3)Total Time 3 hrs 15 minsCategory Dessert RecipesCalories 466 per serving
- Preheat oven to 250°F and butter or oil a steamed pudding mold (or a 6-cup glass, ceramic, or metal bowl).
- Transfer batter to the prepared mold or bowl, and cover with a lid or plate. Place mold inside a deep, wide, oven-safe pot and fill the pot with water to about halfway up the mold.
PERSIMMON PUDDING WITH HARD SAUCE - BOULDER LOCAVORE®
From boulderlocavore.com
Ratings 1Category DessertCuisine AmericanTotal Time 1 hr
STEAMED PUDDING WITH LEMON SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 10Calories 351 per serving
NEWLYWED RECIPES – GREAT GRANDMA’S PERSIMMON PUDDING – A ...
From asweethallelujah.wordpress.com
Estimated Reading Time 6 mins
PERSIMMON PUDDING | RECIPE | PERSIMMON PUDDING, CHRISTMAS ...
From pinterest.ca
PERSIMMON PUDDING | FOODTALK
From foodtalkdaily.com
PERSIMMON PUDDING RECIPE - OLD FASHIONED RECIPES
From old-fashion-recipe.com
SOUR LEMON SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PERSIMMON PUDDING WITH HARD SAUCE RECIPE RECIPE
From crecipe.com
PERSIMMON PUDDING WITH SAUCE - RECIPE | COOKS.COM
From cooks.com
SOUR LEMON SAUCE RECIPES
From tfrecipes.com
SOUR LEMON SAUCE FOR PERSIMMON PUDDING RECIPES
From tfrecipes.com
PERSIMMON PUDDING WITH LEMON SAUCE - RECIPE | COOKS.COM
From cooks.com
10 BEST PERSIMMON SAUCE RECIPES | YUMMLY
From yummly.com
RECIPE FOR PERSIMMON PUDDING CAKE - SHARE-RECIPES.NET
From share-recipes.net
SOUR LEMON SAUCE FOR PERSIMMON PUDDING RECIPE - FOOD NEWS
From foodnewsnews.com
PERSIMMON PUDDING WITH HARD SAUCE « CULINARY GETAWAYS ...
From culinarygetaways.com
PERSIMMON PUDDING WITH LEMON SAUCE - BIGOVEN
From bigoven.com
PERSIMMON EGGLESS PUDDING RECIPE
From crecipe.com
PERSIMMON PUDDING WITH SOUR LEMON SAUCE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love