Grandmas Persimmon Pudding Recipes

GRANDMA'S PERSIMMON PUDDING

Steps:

• For the syrup, put in baking pan and boil l minute.
• Mix all batter ingredients together. Pour batter over syrup in baking pan and bake for 30 minutes in 350 degree oven. Serve with whipped cream.

GREAT GREAT GRANDMA'S PERSIMMON PUDDING

Steps:

• 2 quarts of milk poured over 1 quart of persimmons. (Remove seeds by running through a colander).
• Add 1 quart flour and 1+1/2 pints sugar, (mix together so flour won't lump), to the pulp and milk mixture.
• Mix together well: 1 teaspoon soda, 3 whole eggs (beaten), and chunk of butter (size of an egg).
• Mix and pour into a large crock or roaster and bake in a moderate oven '(350*F)', for 3 hours. Stir 'while baking' a couple of times.
• Serve with whipping cream.
• I had to add 'baking' to the ingredient soda as the Zaar program wouldn't accept just soda and '+' for 1+1/2 pints sugar as it looked like eleven halves in the directions.
• My mother added the 'mix together so flour won't lump' as the original recipe has the flour at the bottom of the recipe and doesn't tell how or when to add it. She also added the '350 degrees' and 'while baking' as the original recipe didn't have this information. She also had: chunk of butter the size of a walnut (or egg). As for the persimmons, I'm just guessing, she cut out the stem and skinned them before she put them through the colander to seed them?.
• I suppose you would want to preheat the oven too, as I believe this was originally made in a wood stove oven?.
• Not listed here is cinnamon and nutmeg as other recipes on Zaar have in them but I'm sure it would help this recipe. Maybe a poor farmer's wife didn't have these spices in 1850 Indiana?

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.

GRAM'S PERSIMMON PUDDING

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Butter a 1 1/2 quart casserole dish.
• In a large bowl, whisk together the egg, persimmon pulp, sweetened condensed milk, vanilla and melted butter. Combine the sugar, flour, baking soda, salt and cinnamon; whisk into the persimmon batter until well blended. Pour into the prepared baking dish.
• Bake for 1 hour in the preheated oven, or until the pudding is set and the top is lightly browned.

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.