PERSIMMON PUDDING WITH SWEET WHITE SAUCE
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
Yield 12 serving(s)
Number Of Ingredients 13
- 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
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
Yield Serves 10 to 12
Number Of Ingredients 16
- 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.
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
Yield 6 servings.
Number Of Ingredients 15
- 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
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
Number Of Ingredients 12
- 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
- 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
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
Yield 10 servings
Number Of Ingredients 12
- 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
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
Yield 1 molded pudding, 10 serving(s)
Number Of Ingredients 20
- 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
NONNIE’S PERSIMMON PUDDING | TASTY KITCHEN BLOG
PERSIMMON PUDDING | SOUTHERN LIVING
PERSIMMON PUDDING WITH HARD SAUCE RECIPE RECIPE
PERSIMMON PUDDING | RECIPE | PERSIMMON PUDDING, BOJON …
PERSIMMON PUDDING (RECIPE + VIDEO) - LITTLE SWEET BAKER | RECIPE ...
SOUTHERN PERSIMMON PUDDING RECIPE : OPTIMAL RESOLUTION LIST
OLD FASHIONED PERSIMMON PUDDING RECIPE - THESE OLD …
BEST WESTERN FOOD RECIPES: PERSIMMON PUDDING WITH SWEET SAUCE
STEAMED PERSIMMON PUDDING WITH BRANDY SAUCE
NEWLYWED RECIPES – GREAT GRANDMA’S PERSIMMON PUDDING
SAUCE FOR PERSIMMON PUDDING - CREATE THE MOST AMAZING DISHES
OLD-FASHIONED PERSIMMON PUDDING RECIPE - THEFOODXP
PERSIMMON PUDDING (RECIPE + VIDEO) - LITTLE SWEET BAKER
PERSIMMON WHITE CHOCOLATE BREAD PUDDING RECIPE | YUMMLY
PERSIMMON PUDDING WITH SWEET WHITE SAUCE (KITCHENPC)
10 BEST PERSIMMON RECIPES - INSANELY GOOD
PERSIMMON PUDDING - A COZY KITCHEN
STEAMED PERSIMMON PUDDING WITH LEMON SAUCE - ALL WAYS DELICIOUS
SOUR LEMON SAUCE FOR PERSIMMON PUDDING RECIPE - FOOD NEWS
10 BEST PERSIMMON SAUCE RECIPES | YUMMLY
PERSIMMON PUDDING 6 RECIPE - RECIPETIPS.COM
PERSIMMON PUDDING WITH HARD SAUCE - BOULDER LOCAVORE®
SAUCE FOR PERSIMMON PUDDING - RECIPES - PAGE 2 | COOKS.COM
PERSIMMON PUDDING WITH LEMON SAUCE - PLAIN.RECIPES
PERSIMMON PUDDING WITH CINNAMON SAUCE RECIPE - DOMESTICALLY …
PERSIMMON PUDDING WITH SAUCE RECIPES
VERY MOIST PERSIMMON PUDDING - RECIPE | COOKS.COM
PERSIMMON PUDDING CAKE RECIPE - LITTLE SWEET BAKER
PERSIMMON PUDDING WITH LEMON SAUCE - VANILLAQUEEN.COM
PERSIMMON PUDDING - YUM TASTE
PERSIMMON SAUCE RECIPE - CREATE THE MOST AMAZING DISHES
PERSIMMON PUDDING - HOLIDAY CAKE RECIPES
PERSIMMON AND BUTTERMILK PUDDING RECIPE - FOOD NEWS
PERSIMMON PUDDING WITH LEMON SAUCE - BIGOVEN
PERSIMMON PUDDING - JOY THE BAKER
ONE SWEET RECIPE: PUMPKIN PERSIMMON BREAD PUDDING WITH …
PERSIMMON PUDDING RECIPE
You'll also love
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.