Sandras Persimmon Pudding Recipes

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SANDRA'S PERSIMMON PUDDING



Sandra's Persimmon Pudding image

A rich pudding that's more like a cake. Serve it with fresh whipped cream.

Provided by Donita

Categories     Desserts     Custards and Pudding Recipes

Yield 4

Number Of Ingredients 10

1 cup persimmon pulp
1 egg, beaten
1 ¼ cups white sugar
1 cup all-purpose flour
1 ¼ cups milk
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup butter, melted

Steps:

  • Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
  • In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. Blend until smooth.
  • Pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.

Nutrition Facts : Calories 589.3 calories, Carbohydrate 110.2 g, Cholesterol 83.1 mg, Fat 14.8 g, Fiber 1.9 g, Protein 7.9 g, SaturatedFat 8.7 g, Sodium 477.6 mg, Sugar 66.2 g

SANDRA'S PERSIMMON PUDDING



Sandra's Persimmon Pudding image

A rich pudding that's more like a cake. Serve it with fresh whipped cream.

Provided by Allrecipes Member

Categories     Custards and Puddings

Yield 4

Number Of Ingredients 10

1 cup persimmon pulp
1 egg, beaten
1 ¼ cups white sugar
1 cup all-purpose flour
1 ¼ cups milk
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup butter, melted

Steps:

  • Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
  • In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. Blend until smooth.
  • Pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.

Nutrition Facts : Calories 589.3 calories, Carbohydrate 110.2 g, Cholesterol 83.1 mg, Fat 14.8 g, Fiber 1.9 g, Protein 7.9 g, SaturatedFat 8.7 g, Sodium 477.6 mg, Sugar 66.2 g

MYSTERY LADY'S PERSIMMON PUDDING



Mystery Lady's Persimmon Pudding image

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

1 (18 3/4 ounce) box spice cake mix
3 eggs
1/4 cup oil
1 1/2 cups water
1 pint persimmon pulp
whipped topping (optional)

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!

SANDRA'S PERSIMMON PUDDING



Sandra's Persimmon Pudding image

A rich pudding that's more like a cake. Serve it with fresh whipped cream.

Provided by Allrecipes Member

Categories     Custards and Puddings

Yield 4

Number Of Ingredients 10

1 cup persimmon pulp
1 egg, beaten
1 ¼ cups white sugar
1 cup all-purpose flour
1 ¼ cups milk
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup butter, melted

Steps:

  • Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
  • In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. Blend until smooth.
  • Pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.

Nutrition Facts : Calories 589.3 calories, Carbohydrate 110.2 g, Cholesterol 83.1 mg, Fat 14.8 g, Fiber 1.9 g, Protein 7.9 g, SaturatedFat 8.7 g, Sodium 477.6 mg, Sugar 66.2 g

SANDRA'S PERSIMMON PUDDING



Sandra's Persimmon Pudding image

A rich pudding that's more like a cake. Serve it with fresh whipped cream.

Provided by Allrecipes Member

Categories     Custards and Puddings

Yield 4

Number Of Ingredients 10

1 cup persimmon pulp
1 egg, beaten
1 ¼ cups white sugar
1 cup all-purpose flour
1 ¼ cups milk
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup butter, melted

Steps:

  • Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
  • In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. Blend until smooth.
  • Pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.

Nutrition Facts : Calories 589.3 calories, Carbohydrate 110.2 g, Cholesterol 83.1 mg, Fat 14.8 g, Fiber 1.9 g, Protein 7.9 g, SaturatedFat 8.7 g, Sodium 477.6 mg, Sugar 66.2 g

SANDRA'S PERSIMMON PUDDING



Sandra's Persimmon Pudding image

A rich pudding that's more like a cake. Serve it with fresh whipped cream.

Provided by Allrecipes Member

Categories     Custards and Puddings

Yield 4

Number Of Ingredients 10

1 cup persimmon pulp
1 egg, beaten
1 ¼ cups white sugar
1 cup all-purpose flour
1 ¼ cups milk
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup butter, melted

Steps:

  • Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
  • In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. Blend until smooth.
  • Pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.

Nutrition Facts : Calories 589.3 calories, Carbohydrate 110.2 g, Cholesterol 83.1 mg, Fat 14.8 g, Fiber 1.9 g, Protein 7.9 g, SaturatedFat 8.7 g, Sodium 477.6 mg, Sugar 66.2 g

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

GRANDMA'S PERSIMMON PUDDING



Grandma's Persimmon Pudding image

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

1 cup brown sugar
1 cup water
4 tablespoons butter
1/4 cup butter
1 cup brown sugar
1 egg
1 cup milk
1 cup persimmon pulp
2 cups flour
2 teaspoons baking powder
1/2 cup nuts (optional)

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

STEAMED PERSIMMON PUDDING



Steamed Persimmon Pudding image

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

4 1/2 tablespoons unsalted butter, softened, plus more for mold
2 cups all-purpose flour
2 1/4 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1/4 cup Calvados or other brandy
1/4 cup sultanas (golden raisins)
3 to 4 very soft hachiya persimmons
1 cup whole milk
1 1/2 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 tablespoon fresh lemon juice
1 1/2 teaspoons baking soda, dissolved in 1 1/2 tablespoons hot water
1 cup pecans, toasted and coarsely chopped
1/4 cup finely chopped candied ginger
Oven-Dried Persimmon Slices, for garnish
Calvados Cream, for serving

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.

GREAT GREAT GRANDMA'S PERSIMMON PUDDING



Great Great Grandma's Persimmon Pudding image

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

1 quart raw persimmon
2 quarts milk
1 quart flour
1 1/2 pints sugar
1 teaspoon baking soda
3 eggs
4 tablespoons butter

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



Persimmon Pudding image

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

1/2 cup vegetable oil, plus more for mold
4 to 5 large, very ripe persimmons
3/4 cup sugar
6 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
Sour Lemon Sauce, for serving

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.

More about "sandras persimmon pudding recipes"

PERSIMMON PUDDING - SISTERS SANS GLUTEN
2019-11-18 Preheat the oven to 300° Fahrenheit and then grease a 9×9 inch square pan (or 9 inch round pan) with butter or cooking spray. In a large bowl, beat together all of the wet ingredients with an electric mixer and set aside. In a medium bowl, whisk together all of the dry ingredients and add in the raisins and chopped walnuts.
From sisterssansgluten.com


STEAMED PERSIMMON PUDDING | WILLIAMS SONOMA
Directions: Choose a pot large enough to contain a 4-cup (1-qt./1-l) metal pudding mold with lid and a wire rack to hold the mold above the pan bottom. Place the rack and mold in the pan and add water to come halfway up the sides of the mold. Remove the mold and bring the water to a boil. Coat the mold interior and lid with nonstick cooking spray.
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PERSIMMON RECIPES | PERSIMMON PUDDING, PERSIMMON RECIPES, …
Browse more than 65 recipes for soft, pulpy Hachiya persimmons and the firm, sliceable Fuyu variety. Oct 24, 2017 - Find the perfect persimmon recipes for fall, including breads, salads, desserts, and preserves.
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THIS FALL DESSERT ALWAYS TAKES ME BACK TO MY GRANDMOTHER'S KITCHEN
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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


SANDRA'S PERSIMMON PUDDING - CUSTARDS AND PUDDING RECIPES
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MOLLIE KATZEN
1/4 cup heavy cream. 4 tablespoons butter, melted. Preheat oven to 350°F. Put pulp and sugar into large mixing bowl. Mix well. Beat in eggs. Put buttermilk and baking soda into a small bowl and stir. Add to pulp, and mix well. Sift together flour, baking powder, cinnamon, salt into a med. bowl. Gradually add to pulp, stirring til well combined.
From molliekatzen.com


OLD FASHIONED PERSIMMON PUDDING RECIPE - THESE OLD COOKBOOKS
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.
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PERSIMMON PUDDING RECIPE - FOOD.COM
Butter. Slather this persimmon butter on your morning toast, stir it into oatmeal, or put a dollop of it on yogurt for a persimmon-y treat. It also makes a fine addition to a cheese plate! D. Jeff Debbie Forrest. Canning/Freezing, Preserving & Gardening.
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PERSIMMON PUDDING | RECIPES WIKI | FANDOM
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tassel Estate in Wylie, Texas in 1986. Contributed by Catsrecipes Y-Group 1½ cups flour 1 cup sugar 1½ teaspoons soda 1½ teaspoons baking powder ½ teaspoon salt 1 cup persimmon pulp only ½ cup soft bread crumbs 1 cup chopped dates 1 cup chopped walnuts 1 teaspoon …
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MAMA'S PERSIMMON PUDDING RECIPE - THE PONDS FARMHOUSE
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OLD FASHIONED PERSIMMON PUDDING RECIPE - MASHED.COM
2021-11-10 Preheat oven to 325 F. Holding the persimmon stem side down, cut into quarters. With a paring knife, remove the core strip on top, then remove seeds and peel skin. Cut into chunks and blend until smooth in a food processor, thus creating persimmon pulp.
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SANDRA’S PERSIMMON PUDDING – DRSTARVE
Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C). In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking …
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GRANDMA ROSENBAUM'S PERSIMMON PUDDING - THE SPICE HOUSE
1) Preheat oven to 350 0 F and grease a 11" X13" gIass baking pan. 2) Mix flour, ground cinnamon and nutmeg in a small bowl and set aside. 3) …
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GRANDMA'S PERSIMMON PUDDING - INSPIRATION APRON
2021-11-23 Instructions. Preheat oven to 325℉ / 162℃. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and all spices. Next, add all other ingredients ( eggs, persimmon pulp, buttermilk, and melted butter) Whisk …
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RUBY BLACKBURN LAMBERT'S PERSIMMON PUDDING RECIPE - LOS …
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SANDRA'S PERSIMMON PUDDING
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PERSIMMON PUDDING CAKE RECIPE / EASIEST WAY TO MAKE PERFECT …
2021-10-24 And if you make this persimmon pudding recipe, i'd love to know. Add persimmon mixture in 2 batches, scraping down sides of bowl after each addition. Mix in eggs, vanilla, and lemon juice. 2 cups ripe hachiya persimmon pulp · 1/2 cup sugar · 4 large eggs · 1/2 cup (1 stick ) melted butter · 3/4 cup milk · 1 teaspoon vanilla extract · 1 1 .
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GRANDMA STAFFORD'S PERSIMMON PUDDING | NATIVE FLAVOR
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GRANDMA’S PERSIMMON PUDDING - BACKWOODS HOME MAGAZINE
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PERSIMMON PUDDING - MOTHER LINDA'S
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HOLIDAY PERSIMMON PUDDING RECIPE - GARLIC & ZEST
Persimmon pudding is less of a pudding and more of a moist cake cooked in the traditional British style of classic steamed puddings or baked in a water bath (bain marie). This easy method makes the cake so dewy that it’s really a cross between a cake and pudding. The recipe for this persimmon dessert is perfect for the holidays too, with a fragrant cinnamon spice.
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PERSIMMON PUDDING (RECIPE + VIDEO) - LITTLE SWEET BAKER
2021-11-18 Measure out 2 cups for the pudding. 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.
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PERSIMMON PUDDING | FOODTALK - FOODTALKDAILY.COM
2022-01-03 Hi Luna. Thanks for your question. The persimmon will solidify in the fridge, however is the persimmon is really ripe and soft, it may take a little longer than the hour stated in the recipe. I usually make this in the evening and leave overnight to …
From foodtalkdaily.com


NANNIE'S PERSIMMON PUDDING - INSPIRATION APRON
2021-11-23 Instructions. Preheat oven to 325℉ / 162℃. In a large bowl, whisk together flour, baking soda, sugar and salt. Add persimmon pulp, buttermilk, eggs, vanilla and melted butter and whisk together until blended well and smooth. Pour batter into 9x13 baking dish.
From inspirationapron.com


PIN ON DESSERT
Jan 29, 2020 - Despite the fact that this pudding is baked rather than steamed, this spiced cake made with the pulp of fresh persimmon remains very moist. Serve with whipped cream. Serve with whipped cream.
From pinterest.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.
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