Persimmon Pudding With Sweet White Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PERSIMMON PUDDING WITH SWEET WHITE SAUCE



Persimmon Pudding With Sweet White Sauce image

My Memaw had a persimmon tree and always had pulp packed away in the freezer for this rich and delicious treat; summer, winter, spring or fall. The original recipe was handed down from her mother and each daughter took the recipe and tweaked it a little to accommodate the individual tastes of their families. One daughter added cinnamon, one daughter added nutmeg. This is the recipe I grew-up with and I believe it is the original. Memaw passed away several years ago, but I can still close my eyes and picture the whole family feasting on her persimmon pudding in the tight cozy kitchen of her small farmhouse.

Provided by Mercy

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups sugar
1/2 cup butter
2 whole eggs
2 cups persimmon pulp
2 cups buttermilk
1/2 teaspoon baking soda
2 cups all-purpose flour
2 teaspoons baking powder
2 cups sugar
1 cup milk
1 tablespoon butter
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 453.9, Fat 10.7, SaturatedFat 6.4, Cholesterol 58.4, Sodium 237.8, Carbohydrate 86.2, Fiber 0.6, Sugar 68.7, Protein 5.2

PERSIMMON PUDDING WITH HARD SAUCE



Persimmon Pudding with Hard Sauce 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

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.

PERSIMMON PUDDING



Persimmon Pudding image

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

2 tablespoons butter, softened
1 cup sugar
1 large egg
1 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup whole milk
1 cup mashed ripe persimmon pulp (about 3 medium)
BUTTER SAUCE:
1 cup sugar
1/2 cup evaporated milk
1 tablespoon butter
Dash salt
1-1/2 teaspoons vanilla extract

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 :

OLD-FASHIONED PERSIMMON PUDDING



Old-Fashioned Persimmon Pudding 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 Pudding Recipes

Time 1h55m

Yield 12

Number Of Ingredients 12

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, 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



Persimmon Pudding image

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

½ teaspoon baking soda
2 cups persimmon pulp
2 ½ cups white sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
1 pinch salt
2 ½ cups milk
4 tablespoons melted butter

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

PERSIMMON PUDDING



Persimmon Pudding image

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

4 tablespoons/56 grams butter, melted, plus more for the dish
5 Fuyu persimmons (about 2 1/4 pounds), trimmed and chopped
2 eggs, beaten
2 cups/400 grams sugar
1 teaspoon/8 grams baking soda
1 cup/240 milliliters buttermilk
1 1/2 cups/190 grams all-purpose flour
2 1/2 teaspoons/12 grams baking powder
1 cup/240 milliliters heavy cream
1/4 teaspoon/ 1 1/2 grams salt
1/2 teaspoon/3 milliliters vanilla extract
Dash of cinnamon

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

PERSIMMON PUDDING W/ BRANDY WHIPPED CREAM SAUCE (NANCY REAGAN'S



Persimmon Pudding W/ Brandy Whipped Cream Sauce (Nancy Reagan's image

This recipe was originally published in a Los Angeles Times Holiday book waaaay back in the day, and has become a standby recipe at either Thanksgiving or Christmas. It is a spicy bread pudding with the unique flavor of persimmons, which are plentiful in November and December. Be sure that the hachiya persimmons are ripe to the point of being squishy-mooshi; fuyu persimons should be soft and mashed. I'm submitting the recipe as it was published, but be advised that persimmons can be very sweet and it is OK to cut back on the sugar in this recipe. I also have started using black walnuts in this recipe. It always gets rave reviews, so please enjoy!

Provided by East Wind Goddess

Categories     Stew

Time 3h30m

Yield 1 molded pudding, 10 serving(s)

Number Of Ingredients 20

1/2 cup butter, melted
1 cup sugar
1 cup flour, sifted
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup persimmon pulp (3 to 4 very ripe persimmons)
2 teaspoons baking soda
2 teaspoons warm water
3 tablespoons brandy
1 teaspoon vanilla
2 eggs, slightly beaten
1 cup seedless raisin
1/2 cup pecans, coarsely chopped
2 tablespoons orange peel, grated (optional)
1 egg
1/3 cup butter, melted
1 cup powdered sugar, sifted
1/4 teaspoon salt
1 tablespoon brandy

Steps:

  • Stir together butter and sugar.
  • Resift flour with salt, cinnamon and nutmeg and add to butter and sugar mixture.
  • Add persimmon pulp, baking soda dissolved in warm water, brandy and vanilla.
  • Add eggs, mixing thoroughly but lightly.
  • Add raisins, pecans and orange peel, stirring until mixed.
  • Turn into buttered steam-type (about 5- to 6-cup) covered mold.
  • Cover and steam on a rack in a pot of water on top of stove 2 1/2 hours.
  • Let stand a few minutes, then unmold onto a serving plate.
  • Flame at table with additional brandy and serve with Brandy Whipped Cream Sauce:.
  • Beat 1 egg until light and fluffy.
  • Beat in 1/3 cup melted butter, 1 cup sifted powdered sugar, salt and 1 tablespoon brandy flavoring.
  • Beat 1 cup heavy whipping cream until stiff.
  • Gently fold whipped cream into butter mixture.
  • Cover and chill until ready to serve.
  • Stir before spooning onto pudding.
  • Note:If you prefer not using a raw egg in the sauce, simply combine whipped cream with a little powdered sugar and a little brandy flavoring. It will have a different texture and consistency but will taste delicious with the pudding.

Nutrition Facts : Calories 426.2, Fat 20.9, SaturatedFat 10.6, Cholesterol 96.5, Sodium 526.7, Carbohydrate 54.2, Fiber 1.6, Sugar 40.7, Protein 4.3

More about "persimmon pudding with sweet white sauce recipes"

PERSIMMON STEAMED PUDDING - THE CULINARY CELLAR
2019-12-06 Cream butter and sugar until light and fluffy. Add beaten egg. Sift flour with soda, cinnamon, and salt. Add to butter mixture, alternating with milk. Stir in persimmon pulp and vanilla; mix well. Pour batter into a well-greased, 1-quart mold and snap on the lid, or if there is no lid, cover very tightly with foil.
From theculinarycellar.com


NONNIE’S PERSIMMON PUDDING | TASTY KITCHEN BLOG
2011-11-11 Note: Prepare the sauce while the pudding is baking. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking pan lightly with nonstick spray; set aside. For the pudding, mix the persimmon pulp with the sugar in a large bowl; set aside. Whisk together the eggs and baking soda in a small bowl. Add the egg mixture to the ...
From tastykitchen.com


PERSIMMON PUDDING | SOUTHERN LIVING
Step 1. Preheat oven to 300°F. Lightly grease a 13- x 9-inch baking dish with cooking spray; set aside. Whisk together first 9 ingredients in a large bowl. Whisk together eggs, milk, half-and-half, zest, and liqueur (if using) in a separate large bowl until well combined.
From southernliving.com


PERSIMMON PUDDING WITH HARD SAUCE RECIPE RECIPE
Crecipe.com deliver fine selection of quality Persimmon pudding with hard sauce recipe recipes equipped with ratings, reviews and mixing tips. Get one of our Persimmon pudding with hard sauce recipe recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Apricot puddings with Caramel Sauce If you are interested in knowing how to …
From crecipe.com


PERSIMMON PUDDING | RECIPE | PERSIMMON PUDDING, BOJON …
Jan 25, 2013 - Enjoy a variety of textures, temperatures and flavors going on: warm, rich custards; cold, thick cream; fresh, bright persimmons.
From pinterest.com


PERSIMMON PUDDING (RECIPE + VIDEO) - LITTLE SWEET BAKER | RECIPE ...
Nov 25, 2021 - This delicious persimmon pudding is moist and chewy. It's loaded with sweet persimmons and has the most beautiful aroma of brown sugar and cinnamon. It's loaded with sweet persimmons and has the most beautiful aroma of brown sugar and cinnamon.
From pinterest.com


SOUTHERN PERSIMMON PUDDING RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


OLD FASHIONED PERSIMMON PUDDING RECIPE - THESE OLD …
2020-01-29 Instructions: Whisk flour, sugar and baking soda. Add 2 eggs, one at a time to the flour mixture, whisking until mixed. Next, add 1 cup of milk while whisking; then add the persimmon pulp, followed by the remaining milk. Stir until a batter-like mixture forms.
From theseoldcookbooks.com


BEST WESTERN FOOD RECIPES: PERSIMMON PUDDING WITH SWEET SAUCE
Recipe. 1 preheat oven to 325°f for glass pans, or 350°f for metal pans. 2 grease and flour two 9"x13" pans. 3 cream the sugar and butter together. 4 add the eggs, one at a time, until thoroughly incorporated. 5 add the persimmon pulp and the buttermilk to the mixture.
From westernfoodrecipesbook.blogspot.com


STEAMED PERSIMMON PUDDING WITH BRANDY SAUCE
Add your review, photo or comments for Steamed Persimmon Pudding with Brandy Sauce. American Desserts Custards and Puddings American …
From bigoven.com


NEWLYWED RECIPES – GREAT GRANDMA’S PERSIMMON PUDDING
2013-01-24 Persimmon Pudding serves 6-8. 1 cup persimmon pulp (about 4 persimmons… depending on size) 1 cup sugar; 1 cup flour; 1 cup sweet milk (regular milk) (or almond milk for vegan recipe) 1 tsp. baking soda; 1 tsp. vanilla extract; 1 tsp. cinnamon; 1 Tbsp. butter (or Earth Balance) Lemon Sauce. 1 cup sugar; 3 Tbsp hot water; 1/2 cup butter (or ...
From asweethallelujah.wordpress.com


SAUCE FOR PERSIMMON PUDDING - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Sauce For Persimmon Pudding are provided here for you to discover and enjoy ... Zuppa Toscana Soup Recipe With White Wine Olive Garden Potato Soup With Sausage Recipe Olive Garden Potato Soup Recipe Sausage Cheddar Broccoli Rice Soup Recipe Chicken Rice Broccoli Soup Recipe Dinner Menu. Keto Foil Pack Dinners …
From recipeshappy.com


OLD-FASHIONED PERSIMMON PUDDING RECIPE - THEFOODXP
Set the oven on preheat mode to 325 degrees F. Take a bowl and mix baking soda, eggs, persimmon pulp, sugar and eggs. Now, add flour, butter, cinnamon, baking powder, vanilla, milk and salt. Mix them well. Take a baking pan and pour this batter into it and bake for 55 minutes in the preheated oven. Pudding will rise in the pan.
From thefoodxp.com


PERSIMMON PUDDING (RECIPE + VIDEO) - LITTLE SWEET BAKER
2021-11-18 In a large bowl, whisk together the persimmon pulp, butter, eggs, sugars, and vanilla. In a separate bowl, toss together the flour, baking powder, cinnamon, and salt. Sift the flour mixture into the wet ingredients and stir by hand until combined. Fold in the chopped nuts. Pour the batter into a greased 9×13″ glass baking dish.
From littlesweetbaker.com


PERSIMMON WHITE CHOCOLATE BREAD PUDDING RECIPE | YUMMLY
Nov 19, 2012 - Persimmon White Chocolate Bread Pudding With Fuyu Persimmon, Lemon, Lemon, Sugar, Unsalted Butter, Brioche, Ground Cinnamon, Grated Nutmeg, White Chocolate, Milk, Large Eggs Pinterest Today
From pinterest.ca


PERSIMMON PUDDING WITH SWEET WHITE SAUCE (KITCHENPC)
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.
From kitchenpc.com


10 BEST PERSIMMON RECIPES - INSANELY GOOD
2021-07-26 8. Crockpot Persimmon Applesauce. If you love trying the different applesauce variations from Motts, you must make your own persimmon applesauce. You’ll only need five ingredients – apples, persimmons, lemon juice, vanilla extract, and water – and it takes about 10 minutes to prepare it for the Crockpot.
From insanelygoodrecipes.com


PERSIMMON PUDDING - A COZY KITCHEN
While the pudding is baking, make the toffee sauce. In a small bowl, mix together the vanilla bean caviar and brown sugar together. In a medium saucepan, set over medium low heat, add the vanilla brown sugar and butter. Cook until the butter has melted and the brown sugar begins to caramelize, about 2 to 3 minutes. When the brown sugar begins to bubble, add the heavy …
From acozykitchen.com


STEAMED PERSIMMON PUDDING WITH LEMON SAUCE - ALL WAYS DELICIOUS
2019-12-01 Preheat oven to 250°F and butter or oil a steamed pudding mold (or a 6-cup glass, ceramic, or metal bowl). In a blender or food processor, puree the persimmons, sugar, vanilla, and water. Mix with the flour, salt, baking soda, raisins, and nuts. Transfer batter to the prepared mold or bowl, and cover with a lid or plate.
From allwaysdelicious.com


SOUR LEMON SAUCE FOR PERSIMMON PUDDING RECIPE - FOOD NEWS
Mix all ingredients together. Pour in greased baking dish. Cover and set in a pan of water. Bake in a 375 degree oven for 70 minutes. Serve with lemon sauce hot or cold. LEMON SAUCE: 1 c. liquid sweetener 1 stick (1/2 c.) soy butter 5 tbsp. lemon juice 4 tbsp. water (plus or minus) Combine ingredients and cook until thick. Add review or comment
From foodnewsnews.com


10 BEST PERSIMMON SAUCE RECIPES | YUMMLY
white pepper, black pepper, pumpkin puree, onion powder, raw sugar and 7 more Persimmon Chutney The Wine Lover's Kitchen orange juice, onion, lemon juice, Fuyu persimmons, brown sugar and 6 more
From yummly.com


PERSIMMON PUDDING 6 RECIPE - RECIPETIPS.COM
Persimmon Pudding 6 Recipe - Ingredients for this Persimmon Pudding 6 include persimmon pulp, sugar, milk, vanilla, flour, baking powder, salt, cinnamon. Recipes Tips & Advice
From recipetips.com


PERSIMMON PUDDING WITH HARD SAUCE - BOULDER LOCAVORE®
2011-12-17 Preheat oven to 325 degrees. Mix together (with mixer or by hand) flour, sugar, salt, baking soda and cinnamon. To the dry ingredients above add the persimmon pulp, milk, butter; mix until well combined. Stir in the vanilla and nuts to fully combine. Fill ramekins* 2/3 full and bake on a cookie sheet for 25-30 minutes until a toothpick comes ...
From boulderlocavore.com


SAUCE FOR PERSIMMON PUDDING - RECIPES - PAGE 2 | COOKS.COM
Cream sugar and butter, add ... steamer and cook for 2 hours. Do not remove ... whipped cream, brandy sauce or lemon sauce.May be ... rind, 1 tablespoon persimmon pulp and enough lemon juice ... of desired serving consistency.
From cooks.com


PERSIMMON PUDDING WITH LEMON SAUCE - PLAIN.RECIPES
Turn into greased medium pyrex (heat-proof) bowl or greased and floured pudding tin. Seal firmly with foil or lid. Steam on a rack in a large kettle for 2 hours, replacing steaming water as necessary. Cool and turn out onto serving plate. Combine sugar, cornstarch and salt. Add water and boil 1 minute, stirring constantly.
From plain.recipes


PERSIMMON PUDDING WITH CINNAMON SAUCE RECIPE - DOMESTICALLY …
Sift together the flour, sugar, baking soda, baking powder, cinnamon and salt. Mix together the melted butter, egg, vanilla and persimmon pulp and (optional nuts). Add to flour mixture. Pour into a greased bread pan and bake covered with foil at 350 degrees for 50-60 minutes. Pudding should be brown & firm on top.
From domestically-speaking.com


PERSIMMON PUDDING WITH SAUCE RECIPES
1 cup light molasses: 3/4 cup melted butter: 1/2 cup warm milk: 2 eggs, beaten: 1 cup all-purpose flour, plus additional for tossing fruit: 1 teaspoon baking soda
From tutdemy.com


VERY MOIST PERSIMMON PUDDING - RECIPE | COOKS.COM
2008-11-15 1 tsp. baking powder. 1 tsp. cinnamon. Mix persimmon pulp and sugar together. Mix dry ingredients together. Add milk and egg yolks to persimmon mixture; slowly add mix together. Alternately add melted butter. Beat egg whites until stiff; fold into mixture just before you bake. Bake 1 hour at 350. Add review or comment.
From cooks.com


PERSIMMON PUDDING CAKE RECIPE - LITTLE SWEET BAKER
Nov 15, 2016 - This pudding cake is made with only 4 tablespoons of butter, yet it's moist, dense and chewy with the perfect amount of spice and sweetness. Easy to make and. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.ca


PERSIMMON PUDDING WITH LEMON SAUCE - VANILLAQUEEN.COM
In a medium saucepan mix sugar and cornstarch, then gradually add very hot (or boiling) water, stirring all the time. Cook 8 to 10 minutes until it thickens. Turn the heat to low. This will be a fairly thin sauce so don’t keep cooking to thicken the sauce more. Add lemon zest, then juice.
From vanillaqueen.com


PERSIMMON PUDDING - YUM TASTE
2015-02-27 Serve this rich cake-like pudding with either whipped cream or caramel sauce. Original recipe makes 8 servings. Ingredients. 1/2 teaspoon baking soda 2 cups persimmon pulp 2 1/2 cups white sugar 2 eggs, beaten 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon vanilla extract 1 pinch salt 2 1/2 cups milk
From yumtaste.com


PERSIMMON SAUCE RECIPE - CREATE THE MOST AMAZING DISHES
Easy Apple Dessert Recipes Healthy Easy Healthy Chorizo Recipe Healthy Shrimp Stuffed Salmon Recipe
From recipeshappy.com


PERSIMMON PUDDING - HOLIDAY CAKE RECIPES
Serve this rich cake-like dessert with either whipped cream or caramel sauce. 539 calories; protein 7.9g; carbohydrates 110.1g; fat 9g; cholesterol 67.9mg; sodium 310.8mg. prep:20 mins
From worldrecipes.org


PERSIMMON AND BUTTERMILK PUDDING RECIPE - FOOD NEWS
Whisk eggs until light in large bowl and beat in 1 1/2 cups persimmon pump, buttermilk and melted butter. Combine sugar, flour, baking powder, baking soda, cinnamon, nutmeg and salt in separate bowl and whisk to blend.
From foodnewsnews.com


PERSIMMON PUDDING WITH LEMON SAUCE - BIGOVEN
LEMON SAUCE Boil sugar and water, add salt and corn starch. Cook 2-3 minutes. Beat egg yolk with lemon rind and juice. Gradually stir into sugar mixture, add butter. Beat egg white until frothy, but not stiff. Beat in 3 Tbl. sugar. Fold into sauce. Store in covered container in refrigerator.
From bigoven.com


PERSIMMON PUDDING - JOY THE BAKER
2009-10-18 Persimmon Pudding. some old school Indiana newspaper 1976. makes 6 to 8 servings. Print this Recipe! 2 cups fresh Hachiya persimmon pulp, removed from the skin. 1/2 teaspoon baking soda. 1/2 cup sugar. 2 cups all-purpose flour. 1 teaspoon baking powder. pinch of salt. 1/2 teaspoon cinnamon. 1/8 teaspoon freshly grated nutmeg. 2 cups milk. 1 egg
From joythebaker.com


ONE SWEET RECIPE: PUMPKIN PERSIMMON BREAD PUDDING WITH …
2016-02-03 Day-old sweet dinner rolls, challah, or brioche, (cornbread or any flourless alternative for gluten intolerant) enough to line a 7×2.5 in. baking dish, chopped 6 oz. by weight white chocolate chips If desired, ⅓ cup shelled, roasted pumpkin seeds
From pacifickitchencoop.wordpress.com


PERSIMMON PUDDING RECIPE
Crecipe.com deliver fine selection of quality Persimmon pudding recipes equipped with ratings, reviews and mixing tips. ... Get Persimmon Pudding with Hard Sauce Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 83% Old-Fashioned Persimmon Pudding Allrecipes.com This is not a cold and creamy pudding, but more like an old-fashioned plum pudding. The …
From crecipe.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to make persimmon pudding?
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.
How do you make persimmon cookies?
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.
What is the recipe for hachiya persimmon cake?
2 cups (500ml) Hachiya persimmon pulp (about 3 large or 4 medium fruits) 4 tbsp (60ml) melted unsalted butter. 2 large eggs. 1 cup (200g) lightly packed brown sugar. 1 cup (200g) granulated sugar (see notes*) 1 tsp (5ml) vanilla extract. 2 cups (250g) all-purpose flour. 1 tbsp (15ml) baking powder.
What is the best way to make a Christmas pudding?
The pudding should be served slightly warm, which makes the hard sauce — one of the best tastes — melt. 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.

Related Search