Mystery Ladys Persimmon Pudding 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.

PERSIMMON PUDDING WITH HARD SAUCE

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.

MYSTERY LADY'S PERSIMMON PUDDING

Steps:

• Mix cake mix, eggs, oil and water together in large bowl.
• Eggs, oil and water quantities may vary with cake mix brand- be sure to double check yours.
• Add persimmon pulp to batter and mix well.
• Pour batter into a lightly greased 9"x13" cake pan.
• Bake at 350 degrees for 50-55 minutes or until toothpick placed in center comes out clean (this"cake" does not rise, don't worry).
• Allow to cool.
• Serve cold or at room temperature.
• Cool Whip or whipped cream is an excellent topping!

PERSIMMON PUDDING WITH SWEET WHITE SAUCE

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.

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.

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.

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 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.

MYSTERY PUDDING!

Steps:

• Mix 1 cup of flour, 1 1/2 teaspoons of Baking soda, 1/2 teaspoon salt.
• Second bowl 1/2 cup brown sugar, 1 egg, 1/4 cup syrup of fruit cocktail, combine the two and add 1 1/2 cups of fruit cocktail and the 1/2 cup of chopped nuts.
• Combine all ingredients and spread batter into 8x10 pan sprinkle top with 1/4 cup brown sugar.
• Bake in oven @ 350 F for 50 minutes.

MYSTERY PUDDING DESSERT

Steps:

• Preheat the oven to 350°F.
• Mix together the nuts, butter & flour, blending well, then press the mixture in the bottom of a 13x9" baking dish.
• Bake for 20 minutes, until golden brown, then remove from oven and allow to cool to room temperature.
• When the crust has cooled, beat together cream cheese and powdered sugar. Then add about 1 cup of the Cool Whip, mixing well.
• Carefully spread this cream cheese mixture over the cooled crust.
• Whisk together vanilla pudding mix and 1 3/4 cups of milk, blending well.
• Carefully spread it over the cream cheese layer, and let it set, several minutes.
• When vanilla pudding is set, whisk together chocolate pudding mix and 1 3/4 cups of milk, blending well.
• Carefully spread this chocolate mixture over the vanilla pudding layer and let it set, several minutes.
• Spread remaining Cool Whip over chocolate pudding and refrigerate.

PERSIMMON PUDDING

Steps:

• Heat oven to 325 degrees and butter a 2-quart baking dish. Purée persimmons in a food processor or blender until smooth. Strain pulp through a fine mesh strainer into a bowl, using the back of a spoon or a spatula to push purée through. Measure out 2 cups of pulp (discard remaining pulp).
• Combine eggs, sugar and persimmon pulp in a large bowl and beat with an electric mixer on medium speed until well mixed. Stir baking soda into buttermilk, then add to persimmon mixture and beat to combine.
• In a separate bowl, sift together flour and baking powder. Beat flour mixture into persimmon mixture in 3 batches, alternating with the cream, beginning and ending with the flour.
• Stir in melted butter, salt, vanilla and cinnamon. Transfer batter to prepared dish and bake until pudding is set, 1 hour to 1 hour 15 minutes.