RECIPE FOR PERSIMMON PUDDING RECIPES

Name: Persimmon Pudding
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 9 squares, 9 serving(s)
Ingredients: 1 cup very ripe hachiya persimmon pulp; 3/4 cup sugar; 3 eggs, beaten; 1 cup flour; 1 teaspoon baking powder; 1/2 teaspoon nutmeg; 1 cup milk; 1/4 lb butter or 1/4 lb margarine, melted; 1/2 teaspoon cinnamon

PERSIMMON PUDDING RECIPE - FOOD.COM

Persimmon Pudding Recipe - Food.com image

I never liked persimmon pudding until I tried this. This was my father-in-law's recipe. He was a good cook! Enjoy!

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 9 squares, 9 serving(s)

Number Of Ingredients 9

Ingredients

1 cup very ripe hachiya persimmon pulp
3/4 cup sugar
3 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 cup milk
1/4 lb butter or 1/4 lb margarine, melted
1/2 teaspoon cinnamon

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.

Nutrition Facts : Calories 248, FatContent 13, SaturatedFatContent 7.7, CholesterolContent 92.9, SodiumContent 167.8, CarbohydrateContent 28.9, FiberContent 0.5, SugarContent 16.8, ProteinContent 4.5

PERSIMMON PUDDING WITH HARD SAUCE RECIPE | FOOD NETWORK

Persimmon Pudding with Hard Sauce Recipe | Food Network image

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

Ingredients

1/2 cup (1 stick) unsalted butter, softened, plus extra for the pudding mold
1 cup sugar
1 cup sifted all-purpose flour
1 cup persimmon pulp (from 2 to 3 ripe persimmons, peeled and seeded)
3 teaspoons brandy
2 large eggs, slightly beaten
2 teaspoons baking soda mixed with 2 teaspoons warm water
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 cup chopped walnuts
1 cup golden raisins
1/2 cup (1 stick) unsalted butter, softened
1 cup confectioners' sugar
1 tablespoon brandy

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.

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