Persimmon Pudding?

Question

It's that time of year again, grab your buckets and start picking up them persimmons....
I love trying new recipes, what is your favorite persimmon pudding recipe?
(This may take a few days to get my best answer because I will try a few that sounds good or different)

Answer 1

I looked for some recipes and picked the ones I would try, that is if I knew what this persimmon was lol. Good luck and maybe someone could let me know what this is I am always up for new tid bits, and trying new things.

PERSIMMON PUDDING CAKE

1 c. sugar
1 stick butter
1 c. sugar mixture
2 eggs
1 c. persimmon pulp
2 c. flour
1 tsp. baking powder
1 tsp. cinnamon

Bake 1 hour at 350 degrees or until done in 8 x 12 inch pan.


UNCOOKED PERSIMMON PUDDING ROLL

1 c. persimmon pulp
1 c. sugar
1/2 c. nut meats
1/2 c. coconut
12 lg. marshmallows, cut up
18 graham crackers

Save enough graham crackers to roll your pulp. Mix together all ingredients and roll together in crumbs. Wrap in waxed paper and refrigerate overnight. Slice and serve. Good with Cool Whip or ice cream.

PERSIMMON NUT PUDDING LEMON SAUCE

5 tbsp. corn starch
1 c. sugar
2 c. water
1/2 cube butter
3 egg whites
1 grated lemon rind
Juice of 1 lemon
2 tsp. sugar

Mix corn starch, 1 cup sugar and water in pan and heat until sugar dissolves and mixture thickens. Add butter and cool. Beat egg whites until partially stiff. Add 2 teaspoons sugar and finish beating until stiff. Fold egg whites into cold corn starch mixture. Add lemon zest and juice. Cool. Serve over Persimmon Nut Pudding.


PERSIMMON NUT PUDDING

2 c. persimmons, peeled and mashed
2 tsp. baking soda
1/2 cube butter
2 c. sugar
1 tsp. vanilla
2 c. milk
2 c. flour
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1 c. raisins
1 c. walnuts
Whipped cream

Mix baking soda with persimmon pulp. Cream butter and sugar. Gradually add milk, salt and dry ingredients; mix well. Fold in raisins and nuts. Pour into well greased 3 quart pan or baking dish. Cover loosely with foil or lid and set in a pan of hot water in 280 to 300 degree oven. Bake 2 1/2 to 3 hours. Serve with lemon sauce and whipped cream.

Answer 2

PERSIMMON PUDDING

1/2 c. butter
2 c. sugar
2 eggs
1 tsp. cinnamon
2 c. persimmon pulp
1 tsp. soda, dissolved in 1/4 c. hot water
1 tsp. baking powder
2 1/2 c. flour
3 c. milk

Cream butter and sugar. Add eggs; mix well. Add soda and water. Then add pulp, flour, baking powder, cinnamon and milk. Bake 1 1/2 hours at 350 degrees in 10 x 15 inch pan.

SAUCE:

1/2 c. sugar
1 c. warm water
1 tbsp. flour
1 1/2 tbsp. butter
1 tsp. vanilla
1/4 tsp. cinnamon

Mix sugar, flour and water; boil 5 minutes. Add butter, vanilla and cinnamon. Pour over baked pudding.

Answer 3

Steamed Persimmon Pudding With Brandy Sauce

ingredients
~2 tablespoons Butter; softened -- for mold
~2 tablespoons Sugar -- for pudding mold
~1 cup Raisins
-~1/2 cup Brandy
~2 large Persimmons
~1 1/4 cups Sugar
~2 tablespoons Butter -- softened
~11 1/8 cups Flour
~1 teaspoon Baking soda
~1/2 teaspoon Salt
~1 teaspoon Cinnamon -- ground
~1/2 teaspoon Cardamom -- ground
~1/4 teaspoon Cloves -- ground
~1/4 teaspoon Nutmeg -- ground
~1 cup Pecans -- chopped
~1/2 cup Cream -- light
~2 Egg whites

-----BRANDY SAUCE-----
*1/2 cup Butter
*1 cup Sugar
*1 Eggs
*1/4 cup Brandy

To prepare the pudding, butter the lid and sides of a 2-quart pudding
mold (use about 2 tb) Dust with about 2 tb sugar. Prepare a heavy, deep
pot for steaming by placing a trivet or small rack on the bottom of the
pot. Place the unfilled mold on the rack and pour in enough water to
come half way to two-thirds up the mold. Remove mold and bring water to
a simmer while preparing pudding.

Peel persimmons and puree in food processor or blender. Combine raisins
and plump in brandy. Place persimmon puree in a large mixer bowl, add
sugar and butter, and beat together.

Sift together flour, baking soda, salt and spices.
Fold the dry ingredients into persimmon puree by hand, mixing well. Add
pecans and raisin mixture. Gradually stir in cream, mixing thoroughly.

Whip egg whites to soft peaks. Fold them into the pudding and pour into
the prepared mold. Secure lid.
Tap pudding on the counter several times to break up any air bubbles.
Carefully lower mold into the simmering water, placing it in the center
of the pot so steam circulates around the mold. Cover the steam pot.
Simmer for 2-2.1/2 hours over low heat, checking to maintain an even
water level while steaming the pudding. The pudding is done when a
skewer inserted in it comes out almost clean. Cool in pan until pudding
shrinks from sides of pan, about 15 minutes. Invert on a serving
platter.

Prepare Brandy Sauce by melting the butter and sugar together in the
top of a double boiler. When melted, cook for an additional minute. Cool
slightly. Beat the egg in a small bowl, then whisk it into the melted
butter. Whisk in brandy. Either serve immediately or keep warm over hot
water.

Persimmons have a nectarlike quality that keeps this

or u like this
----------------------------
Traditional Indiana Persimmon Pudding

INGREDIENTS

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

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. 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.
3. Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.

Answer 4

i dont even know what persimmon pudding is, what are persimmons lol

im more of a "i lick the bowl" kind of guy when it comes to cooking yum yum