PERSIMMON PUDDING
Serve this rich cake-like dessert with either whipped cream or caramel sauce.
Provided by Stephanie
Categories Desserts Cakes Holiday Cake Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 538.5 calories, Carbohydrate 110.1 g, Cholesterol 67.9 mg, Fat 9 g, Fiber 1.8 g, Protein 7.9 g, SaturatedFat 5 g, Sodium 310.8 mg, Sugar 66.2 g
PAWPAW PUDDING
When it comes to pawpaw, accept no substitutes. Trust us; we tried. We went to a bunch of experts - scholars who specialize in fruit, plus chefs and cookbook authors who know all about the proud culinary history of Appalachia - and we asked them, "If a home cook doesn't happen to have any pawpaw, what combination of other fruits and vegetables might work well as a replacement?" We picked up passing nods to sweet potatoes, bananas, papayas, avocados, really ripe mangoes. But in the end everyone came back with variations on "Forget it, there's nothing like a pawpaw." The goopy-textured, tropical-ish fruit whose name sounds like a punch line on "Hee Haw" can be found scattered all over the country, but recipes (for cakes, pies, puddings) abound largely in West Virginia and nearby states like Kentucky, Ohio and Indiana. If you happen to secure some pawpaw, best to get out of its way, as is the case with this pudding. Pawpaw is a holiday guest who responds well to minimal interference.
Provided by Jeff Gordinier
Categories custards and puddings, dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Grease a 13-by-9-by-2-inch baking dish.
- In a large bowl, whisk together sugar, flour, baking powder, salt, cinnamon, ginger and nutmeg.
- In another large bowl, whisk together eggs and pawpaw pulp until smooth. Whisk in milk and vanilla. Whisk in melted butter. Pour into sugar mixture and stir only until combined.
- Pour batter into prepared dish. Bake 50 minutes or until just set in the center. Cool to room temperature on a wire rack before cutting. Serve with a dollop of whipped cream.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 111 milligrams, Sugar 35 grams, TransFat 0 grams
PERSIMMON PUDDING
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls. They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores. Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee. This recipe comes from Alverta S. Hart of Mitchell, Ind. This fall, the town hosted its annual Persimmon Festival and as always, the most suspenseful event was the persimmon pudding contest. Ms. Hart submitted her first pudding in 1962 as an 18-year-old bride, and re-entered every year for nearly four decades until she became a judge, then chairwoman of the event, winning on and off and collecting every color of ribbon along the way.
Provided by Ligaya Mishan
Categories snack, custards and puddings, side dish
Time 1h40m
Yield 10 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 5 grams, Carbohydrate 85 grams, Fat 15 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 443 milligrams, Sugar 42 grams, TransFat 0 grams
MYSTERY LADY'S PERSIMMON PUDDING
The name is pudding, but the texture is more like an extremely moist cake. This recipe IS the holiday season to me. My grandmother makes it every Thanksgiving and Christmas. She used to make it the hard way, but learned a trick in the grocery line one year. A lady had several spice cake mixes and Grandma asked what she was making - she said persimmon pudding. Grandma got the recipe and never looked back. :-) I can't tell you how many people I've had say "eww, persimmon pudding?" only to beg for another piece!
Provided by Soup Fly
Categories Dessert
Time 1h2m
Yield 12 serving(s)
Number Of Ingredients 6
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!
OLD-FASHIONED PERSIMMON PUDDING
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 Pudding Recipes
Time 1h55m
Yield 12
Number Of Ingredients 12
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, Carbohydrate 85.1 g, Cholesterol 65 mg, Fat 8.4 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 4.6 g, Sodium 324 mg, Sugar 36.6 g
PERSIMMON PUDDING
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.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts :
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.
GRANDMA'S PERSIMMON PUDDING
My grandma has made this for as long as I can remember. In the last couple of years, I have taken up making this, but have taken to cutting the "sauce" part in half and baking in an 8x8 or 9x9 pan instead for just a little longer (for a thicker and more dense/cakelike pudding, rather than the thinner and more "pudding like" pudding). If you choose the smaller pan, you will want to increase the cooking time slightly.
Provided by iewe7726
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 302.4, Fat 9, SaturatedFat 5.5, Cholesterol 38.7, Sodium 155.2, Carbohydrate 53, Fiber 0.6, Sugar 35.6, Protein 3.5
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- Mix the eggs, yolks, sugar, cornstarch and vanilla well, then add to the half in half in a saucepan and cook on medium heat, stirring constantly until you can feel the mixture thicken noticeably. Take it off the heat and whisk to break up lumps, adding the butter at the same time. The mixture should get very thick, if it clumps a bit, pass it through a strainer or beat with a whisk. Off the heat, mix in the paw paw puree, then transfer to a bowl to cool, placing plastic wrap on the surface to prevent it from forming a skin. Refrigerate the pudding until needed.
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