SANDRA'S PERSIMMON PUDDING
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
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
I never liked persimmon pudding until I tried this. This was my father-in-law's recipe. He was a good cook! Enjoy!
Provided by Rhonda O
Categories Fruit
Time 1h30m
Yield 9 squares, 9 serving(s)
Number Of Ingredients 9
Steps:
- Combine persimmon pulp with sugar.
- Beat in eggs. Mix in milk, then butter.
- Sift or stir flour with baking powder, cinnamon, nutmeg.
- Mix with persimmon mixture.
- Pour batter into a well greased 9-inch square cake pan.
- Bake in a 315-325°F oven for approx 60 minutes or until knife comes out clean.
Nutrition Facts : Calories 248, Fat 13, SaturatedFat 7.7, Cholesterol 92.9, Sodium 167.8, Carbohydrate 28.9, Fiber 0.5, Sugar 16.8, Protein 4.5
SANDRA'S PERSIMMON PUDDING
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
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 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.
GREAT GREAT GRANDMA'S PERSIMMON PUDDING
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
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
GRANDMA'S PERSIMMON PUDDING
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
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
SANDRA'S PERSIMMON PUDDING
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
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
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