Blue Ribbon Persimmon Pudding Recipes

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 PUDDING

Steps:

• 1. -Preheat oven to 320F. -Mix the Persimmon pulp in the food processor until smooth (you can leave the ripe pulp as is) -Combine Persimmon pulp with sugar. -Beat in eggs, mix in milk, then butter. -Sift or stir in flour, baking powder, nutmeg and cinnamon. -Mix well until combined. -Pour batter into a well greased 9-inch cake pan. -Bake for 1 hour or until knife comes out clean.

PERSIMMON PUDDING

Steps:

• Combine persimmon pulp with sugar.
• Beat in eggs.
• Mix in milk, then butter.
• Stir or sift flour with baking powder, cinnamon, nutmeg.
• Mix with persimmon mixture.
• Pour batter into a well greased 9-inch square cake pan.
• Bake in oven at 315 to 350 for approximately 60 minutes until knife inserted comes out clean.

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.

PERSIMMON PUDDING BREAD

Steps:

• 1. Combine milk, pulp, vanilla and sugar.
• 2. Sift together dry ingredients and stir into wet mixture. Fold in nuts and raisins.
• 3. Pour into a greased 9x5" loaf pan. Bake in a 350 degree oven for 1-1 1/2 hours.

BLUE RIBBON PERSIMMON PUDDING

Steps:

• 1. Combine sugar, eggs, flour, buttermilk, soda, margarine, persimmon pulp; mix until well mixed. Add your desired amount of pure vanilla extract and cinnamon. I normally use 2 teaspoons vanilla and 1 teaspoon cinnamon.
• 2. Pour into a greased 13 x 9 x 2 inch dish. Bake at 300 degrees for 1 hour, or until golden brown. Test with toothpick, when it's stuck 3 inches from center and comes out clean, your pudding is done.
• 3. Let cool until warm and slice out you a piece. Add whipped cream and prepare for a taste of Southern Heaven!

PERSIMMON PUDDING

Steps:

• Preheat oven to 350 degrees F. Butter a 9 x 9 baking dish and set aside.
• Stir baking soda and sugar into the persimmon pulp and set aside. This mixture may thicken as it sits, which is alright.
• In large bowl, sift together flour, baking powder, salt and spices. Add to the persimmon mixture all at once and stir until flour is almost completely incorporated.
• In smaller, seperate bowl whisk together milk, egg and butter. Add this mixture to persimmon and flour mixture. Batter will be very loose. Pour into buttered baking dish.
• Bake for 1 hour, covered with foil, or uncovered. Bake until firm, but still moist. If baked covered, pudding will be very moist. If baked uncovered, pudding will be drier and top will have a bread like crust. Allow to sit at room temperature for 30 minutes before serving.
• Note from original poster: they baked pudding uncovered, for a more bread like top crust. My notes: 1. When my mother baked this, she always covered it with foil, so that is what I did. 2. I also doubled the recipe, since I'm serving it for Thanksgiving. I baked it in a 9x13 glass cake pan for the 1 hr. time frame. 3. I tested for doneness after 1 hr, by inserting a toothpick in center of pudding, to see if it would come out clean, and it did. 4. I did use a hand mixer to help get the flour more incorporated, and continued using the hand mixer, when adding the milk/egg mixture.