RECIPE PERSIMMON PUDDING RECIPES

OLD-FASHIONED PERSIMMON PUDDING RECIPE | ALLRECIPES

Old-Fashioned Persimmon Pudding Recipe | Allrecipes 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 Puddings

Total Time 1 hours 55 minutes

Prep Time 25 minutes

Cook Time 1 hours 0 minutes

Yield 1 9x13-inch dish

Number Of Ingredients 12

Ingredients

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, CarbohydrateContent 85.1 g, CholesterolContent 65 mg, FatContent 8.4 g, FiberContent 2 g, ProteinContent 7.7 g, SaturatedFatContent 4.6 g, SodiumContent 324 mg, SugarContent 36.6 g

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

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MRS. REAGAN'S PERSIMMON PUDDING RECIPE | ALLRECIPES

This spiced persimmon pudding is easy to prepare and topped with a sweet brandy whipped cream.
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Reviews 5
Total Time 2 hours 55 minutes
Category Desserts, Specialty Dessert Recipes, Liqueur Dessert Recipes, Brandy
Calories 837.4 calories per serving

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.

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TRADITIONAL INDIANA PERSIMMON PUDDING RECIPE | ALLRECIPES

This recipe has been handed down in our family since 1850. It's a Thanksgiving favorite, hot or cold!
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Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.

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When a group of ladies and I served this cake-like dessert for a church get-together, it was an instant hit. The persimmon flavor is subtle, and the butter sauce adds elegance.
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Calories per serving

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.

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HARRIET DAVIS'S INDIANA PERSIMMON PUDDING RECIPE | ALLRECIPES

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Reviews 4.5
Total Time 40 minutes
Category Desserts, Custards and Puddings
Calories 311.2 calories per serving

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INDIANA PERSIMMON PUDDING RECIPE: HOW TO MAKE IT

Fall is a wonderful time of year in the Midwest and this dessert is a Hoosier favorite. This old-fashioned pudding is moist, dense and firm. It's not like the packaged pudding mixes.—Judy Tharp, Indianapolis, Indiana
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HARRIET DAVIS'S INDIANA PERSIMMON PUDDING RECIPE | ALLRECIPES

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PERSIMMON PUDDING | SOUTHERN LIVING

This richly spiced dessert is the best way to use fresh persimmons while they’re in season. You’ll find two common types at stores in fall. Fuyus (pictured) have a squat shape and remain firm even when ripe. Remove skin with a vegetable peeler. Heart-shaped Hachiyas ripen to a very soft texture. They have thin skin, so halve them lengthwise, and then scoop out the pulp. Once the fruit is peeled, seeded, chopped, and pureed in a food processor, don’t forget to press the mixture through a fine mesh strainer. Or skip this step, and order frozen fresh puree from La Vigne Organics.
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Total Time 15 minutes
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