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.
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.
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
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 :
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
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
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