OLD FASHIONED PERSIMMON PUDDING
If you are looking for an old fashioned persimmon pudding recipe, look no farther. Our version is authentic and pure and full of true persimmon flavor. This simple recipe tastes like just like it should---like persimmons!
Provided by Barbara
Categories Dessert
Number Of Ingredients 6
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.
GRAM'S PERSIMMON PUDDING
This recipe was found in my grandma's recipe box. I made it for Thanksgiving and it was a huge hit!
Provided by Emily H.
Categories Desserts Custards and Pudding Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 551.4 calories, Carbohydrate 114.7 g, Cholesterol 67.1 mg, Fat 8 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 4.4 g, Sodium 1007.8 mg, Sugar 71.1 g
PERSIMMON PUDDING
I never liked persimmon pudding until I tried this. This was my father-in-law's recipe. He was a good cook! Enjoy!
Provided by Rhonda O
Categories Fruit
Time 1h30m
Yield 9 squares, 9 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 248, Fat 13, SaturatedFat 7.7, Cholesterol 92.9, Sodium 167.8, Carbohydrate 28.9, Fiber 0.5, Sugar 16.8, Protein 4.5
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
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
NONNIE'S PERSIMMON PUDDING
My husband's grandmother, Nonnie, used to make her really unique version of Persimmon Pudding every Thanksgiving. When she wasn't able to make it anymore, my husband asked if I would take over. I did, and am now required to bring this to every fall family gathering! You can serve this warm or let it cool - my family loves it both ways.
Provided by Mariah Yarian Snapp
Categories Desserts Custards and Pudding Recipes
Time 2h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking pan lightly with nonstick spray; set aside.
- Mix the persimmon pulp with the 2 cups sugar in a large bowl; set aside. Whisk together the eggs and baking soda in a small bowl. Add the egg mixture to the persimmon mixture and beat well; set aside.
- Whisk together the 1 cup flour, salt, baking powder, and cinnamon in a bowl. Stir 1/4 of the flour mixture to the persimmon mixture. Add 1/4 of the buttermilk and mix well. Continue alternating flour and buttermilk, adding 1/4 each time, and mixing well after each addition, until all of the flour mixture and buttermilk are incorporated. Stir in cream, honey, and melted butter until well combined. Pour the pudding batter into the prepared pan.
- Bake in the preheated oven until set, about 1 hour. While baking, do not stir; Turn off the oven at the end of the baking time, but do not remove the pudding from the oven.
- Meanwhile, when the pudding has about 10 minutes of baking time left, make the sauce. Boil the water in a small saucepan. Whisk 1/2 cup sugar and 1 tablespoon flour together, and whisk sugar mixture into the boiling water, whisking until smooth. Boil the sauce for 5 minutes and remove from heat. Stir in vanilla.
- Pour the sauce mixture evenly over the pudding, and leave the pudding to cool in the warm oven for 20 more minutes, being sure that the oven is off so that the pudding does not continue to cook.
Nutrition Facts : Calories 336.6 calories, Carbohydrate 66.8 g, Cholesterol 49.2 mg, Fat 7 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 4 g, Sodium 208.7 mg, Sugar 44.8 g
TRADITIONAL INDIANA PERSIMMON PUDDING
This recipe has been handed down in our family since 1850. It's a Thanksgiving favorite, hot or cold!
Provided by KerryT
Categories Desserts Custards and Pudding Recipes
Time 2h10m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top.
- Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 53.9 g, Cholesterol 34.6 mg, Fat 3.8 g, Fiber 1.4 g, Protein 7.8 g, SaturatedFat 2 g, Sodium 223.6 mg, Sugar 18 g
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.
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
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
Categories dessert
Yield Serves 10 to 12
Number Of Ingredients 16
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.
INDIANA PERSIMMON PUDDING
Fall is a wonderful time of year in the Midwest and this dessert is a Hoosier favorite. This old-fashioned pudding is moist, dense and firm. It's not like the packaged pudding mixes.-Judy Tharp, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. In another large bowl, whisk the persimmon, buttermilk, eggs, butter, vanilla and maple flavoring. Stir into dry ingredients just until moistened., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 325° for 40-45 minutes or until pudding begins to pull away from sides of pan and center is firm. Serve warm with whipped cream.
Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
STEAMED PERSIMMON PUDDING
Two kinds of persimmons are recruited for steamed pudding; soft, ripe hachiyas are used in the batter, and oven-dried slices of fuyu -- resembling orange flowers -- form a ring around the dessert. The pudding is full of golden raisins, pecans, and candied ginger and warmed by brandy's sweet heat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 8 to 12
Number Of Ingredients 18
Steps:
- Butter a 12-cup pudding mold. Fill a large pot fitted with a steamer insert with enough water to come halfway up mold (test this with an empty mold); set aside. Sift flour, spices, and salt in a bowl; set aside. Put Calvados and sultanas into a small saucepan. Bring to a simmer. Remove from heat; let stand 15 minutes. Drain; discard liquid. Set raisins aside.
- Meanwhile, slice tops off persimmons. Scoop out flesh, and press through a sieve into a bowl, discarding skins (you should have 1 1/2 cups persimmon puree). Whisk in milk; set aside.
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in eggs, vanilla, and lemon juice. Add persimmon mixture in 2 batches, scraping down sides of bowl after each addition. Mix in baking soda mixture. Add flour mixture; mix until just combined. Stir in pecans, sultanas, and ginger. Pour into prepared mold; cover with buttered parchment and lid.
- Bring water in prepared pot to a boil; reduce heat to a simmer. Carefully lower mold into steamer. Cover pot, and steam until a cake tester inserted in center comes out clean, 3 to 3 1/2 hours, checking occasionally to make sure water level is maintained (add hot water as needed).
- Transfer mold to a wire rack; remove lid and parchment. Let cool 15 minutes. Unmold pudding onto a plate, and cut into slices. Serve with persimmon slices and Calvados cream.
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
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
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
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!
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 :
GREAT GREAT GRANDMA'S PERSIMMON PUDDING
My mother used to make this for Christmas in the 1960's. It was really sweet and brown if my memory serves me. According to the recipe this is from Indiana circa 1850. At the bottom of the recipe is written: "Lena Chambers, Gina Allen's niece by marriage". Allen was my mother's maiden name, Betty Gene Allen. Beurah Allen was my grandmother's last name by marriage, she was born in 1884, Beurah Hawkins. So this from my grandfather's side of the family, Vern C. Allen. I have no information on how Gina Allen or Lena Chambers fit in the family tree. Gina Allen could have been my great great grandmother. The measurements listed here are from the original 1850 recipe where quarts and pints are mentioned. There are 2 cups to a pint and 4 cups to a quart. I did change the amount of butter from: "chunk of butter size of an egg), to: "4 tablespoons". I don't think the Zaar program would accept the amount, "chunk".
Provided by Chef Stevo
Categories Dessert
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 7
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?
Nutrition Facts : Calories 377.1, Fat 8.6, SaturatedFat 4.9, Cholesterol 59.6, Sodium 178.1, Carbohydrate 67.3, Fiber 0.8, Sugar 37.5, Protein 8.5
PERSIMMON PUDDING CAKE
I put up jams and jellies featuring persimmons, but also use that delectable fruit in desserts. I think you'll savor this moist cake with a bit of spice. It tastes great served with a dollop of whipped cream.-Ralph Wheat, Bedford, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20-24 servings.
Number Of Ingredients 14
Steps:
- In a bowl, beat eggs. Add milk, sugar, vanilla and salt; mix well. Stir in butter. Combine flour, cinnamon and baking soda; add to milk mixture. Fold in persimmon pulp, dates, coconut and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with whipped cream if desired.
Nutrition Facts :
STEAMED PERSIMMON PUDDING
This is a tradition at our house. We prepare this for Thanksgiving and Christmas. It is very rich and has a wonderful full and fruity flavor. The recipe is from the Country Inn Cookbook - Terrace Manor in Los Angeles.
Provided by Spud Nut
Categories Dessert
Time 2h55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Note: Persimmons MUST freeze to become gelatin like inside. So if you purchase persimmons that are hard, place them in the freezer until frozen then allow to slowly defrost in the refridgerator until soft. You MUST have goopy persimmons for this recipe.
- Butter a pudding mold or coffee coan.
- In a large bowl combine the butter, sugar, vanilla, raisins, walnuts and lemon juice.
- In a seperate bowl, sift the dry ingredients, and fold into the butter mixture.
- Beat the persimmon pulp with the eggs until well combined, and add to the batter.
- Pour the batter into the prepared mold, filling the mild 2/3 full. Cover with aluminum foil and steam for 2 hours and 30 minutes in simmering water.
- Hint: place an old towl in the bottom of the pan you are using for steaming. It will protect the mold and reduce the noise. Also check the pan every 15 minutes or so to make sure there is plenty of water.
Nutrition Facts : Calories 260.4, Fat 11.9, SaturatedFat 5.4, Cholesterol 55.6, Sodium 386.6, Carbohydrate 37.4, Fiber 1.2, Sugar 24.1, Protein 3.4
PERSIMMON AND BUTTERMILK PUDDING
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 50m
Yield Eight or more servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 4 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 505 milligrams, Sugar 43 grams, TransFat 0 grams
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