Rosies Persimmon Pudding Recipes

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.

ROSIE'S PERSIMMON PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x16-inch baking pan.
• Combine flour, 2 1/2 cups sugar, persimmon pulp, milk, butter, eggs, baking powder, and baking soda in a large bowl; beat with an electric mixer on high speed until smooth, about 1 minute. Pour into the prepared pan.
• Bake in the preheated oven until set, about 1 hour. Increase oven temperature to 400 degrees F (200 degrees C). Continue baking until top is browned, 10 to 15 minutes more. Let cool, about 10 minutes; pudding will sink in the center.
• Combine 1 cup sugar, water, and vanilla extract in a small saucepan over medium heat. Cook until sugar has dissolved into a clear glaze, 3 to 5 minutes. Pour over warm pudding; let stand until set, about 10 minutes.

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.

OLD-FASHIONED PERSIMMON PUDDING

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.

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.

PERSIMMON-NUT-AND-RAISIN PUDDING

Steps:

• Preheat oven to 375 degrees.
• Pour the cognac over the raisins to plump them, then set aside.
• Peel and puree the persimmons, either in a blender or a food mill.
• Mix all the dry ingredients, except for the sugar, together in a bowl.
• Incorporate the persimmon puree, the sugar, eggs, buttermilk and vanilla together, then add that mixture to the dry ingredients and blend completely.
• Melt the butter and incorporate into the mixture.
• Chop the nuts and lightly toast them for 5 to 10 minutes in the oven.
• Toss the nuts, raisins and cognac into the mixture and stir well.
• Butter a 9-inch baking dish, pour in the ingredients and bake for two hours.
• Serve hot or warm, topped with a creme Chantilly.

PERSIMMON PUDDING

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.

HACHIYA PERSIMMON BREAD PUDDING

Steps:

• Whisk together milk, persimmon purée, brown sugar, eggs, raisins, vanilla, and salt in a large bowl, then stir in bread and let mixture stand at room temperature 15 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Stir walnuts into bread pudding, then spoon pudding into a buttered shallow 8-inch square (2-quart) glass or ceramic baking dish, spreading evenly. Dot with butter bits. Bake pudding until golden, puffed, and set, 35 to 40 minutes. Cool to warm in pan on a rack, about 20 minutes.
• Bread pudding can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, uncovered, in a preheated 350°F oven until warm.

RICE PUDDING WITH PERSIMMONS AND DRIED CRANBERRIES

Steps:

• Make deep cut in pointed end of each persimmon. Scoop out pulp into processor and puree until smooth. Measure 2/3 cup puree.
• Combine milk, rice, honey, sugar, orange peel, and salt in medium saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to low and cook, uncovered, until pudding is very thick, stirring frequently, about 40 minutes.
• Add cranberries and cook until softened, stirring frequently, about 5 minutes. Remove from heat and stir in 2/3 cup persimmon puree. Serve pudding warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)

PERSIMMON DATE PUDDING

Steps:

• Mix sugar, pulp, egg, butter and milk in a bowl.
• Separately mix all dry ingredients.
• Dust raisins and dates with flour so they won't sink to the bottom of the pan when baking.
• Gradually add the pulp mixture into the flour mixture, added the floured dates and raisins last.
• Pour into a 9x13 pan and bake in 325 oven for 45 to 60 minutes or until tester comes out clean in middle.
• For the sauce, combine all ingredients in a sauce pan and cook over low heat until thickened.
• Serve over squares of pudding.

PERSIMMON PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan.
• Combine the persimmon pulp with the baking soda. Stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. Mix until combined. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.