Indiana Persimmon Pudding Food

HARRIET DAVIS'S INDIANA PERSIMMON PUDDING

Harriet Davis's Indiana Persimmon Pudding image

This is my grandmother's recipe that she made each Thanksgiving when I was growing up. She was a native Hoosier and resided in Orleans, IN for many years. Although not a huge fan of cooking, this is one recipe she made very well and it is always one that makes me remember her fondly. Serve chilled and top with whipped cream.

Provided by Amy

Categories Desserts Custards and Pudding Recipes

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

1 ½ cups buttermilk
1 teaspoon baking soda
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon salt
2 cups persimmon pulp
2 cups white sugar
2 eggs, well beaten
¼ cup heavy whipping cream
¼ cup butter, melted

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Combine buttermilk and baking soda together in a bowl.
Combine flour, baking powder, cinnamon, and salt in a separate bowl.
Mix persimmon pulp and sugar together in a large bowl. Beat in eggs. Add buttermilk mixture alternately with flour mixture, stirring until combined. Stir in heavy cream and melted butter. Pour batter into a 9x13-inch baking pan.
Bake in the preheated oven until edges pull away from the sides of the pan and cracks begin to appear in the center, 25 to 30 minutes. Chill until serving.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 60.2 g, Cholesterol 49.2 mg, Fat 7.1 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4 g, Sodium 243.4 mg, Sugar 34.9 g

TRADITIONAL INDIANA PERSIMMON PUDDING

Traditional Indiana Persimmon Pudding image

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

Ingredients

2 cups persimmon pulp
2 eggs
1 cup white sugar
4 cups all-purpose flour
2 teaspoons baking soda
6 cups milk
1 tablespoon butter

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

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

Ingredients

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