Best 6 Mystery Ladys Persimmon Pudding Recipes

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**Dive into a Culinary Journey with Mystery Lady's Persimmon Pudding: A Symphony of Flavors Awaits**

Indulge in a delightful culinary adventure with Mystery Lady's Persimmon Pudding, a delectable dessert that tantalizes taste buds and captivates hearts. This classic dish, passed down through generations, unveils a symphony of flavors, textures, and aromas that will leave you spellbound. Embark on a delightful journey as we unravel the secrets behind this extraordinary pudding, exploring its rich history, diverse variations, and the culinary artistry that brings it to life. Let your taste buds dance with joy as you discover the perfect balance of sweet and tangy, soft and chewy, in every bite of this irresistible treat. From the original persimmon pudding recipe to its delightful variations, including chocolate persimmon pudding, gluten-free persimmon pudding, and persimmon bread pudding, this article offers a treasure trove of culinary delights, catering to various dietary preferences and taste profiles. Prepare to be amazed as we unveil the secrets behind this timeless dessert, guiding you through each step of the preparation process, ensuring a perfect pudding every time. So, gather your ingredients, don your apron, and let's embark on this delectable journey together, creating a culinary masterpiece that will leave your loved ones craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

OLD FASHIONED PERSIMMON PUDDING



Old Fashioned Persimmon Pudding image

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

1 cup sugar
2 cups flour
1 teaspoon baking soda
4 cups milk
2 eggs
2 cups persimmon pulp

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.

MYSTERY LADY'S PERSIMMON PUDDING



Mystery Lady's Persimmon Pudding image

The name is pudding, but the texture is more like an extremely moist cake. This recipe IS the holiday season to me. My grandmother makes it every Thanksgiving and Christmas. She used to make it the hard way, but learned a trick in the grocery line one year. A lady had several spice cake mixes and Grandma asked what she was making - she said persimmon pudding. Grandma got the recipe and never looked back. :-) I can't tell you how many people I've had say "eww, persimmon pudding?" only to beg for another piece!

Provided by Soup Fly

Categories     Dessert

Time 1h2m

Yield 12 serving(s)

Number Of Ingredients 6

1 (18 3/4 ounce) box spice cake mix
3 eggs
1/4 cup oil
1 1/2 cups water
1 pint persimmon pulp
whipped topping (optional)

Steps:

  • Mix cake mix, eggs, oil and water together in large bowl.
  • Eggs, oil and water quantities may vary with cake mix brand- be sure to double check yours.
  • Add persimmon pulp to batter and mix well.
  • Pour batter into a lightly greased 9"x13" cake pan.
  • Bake at 350 degrees for 50-55 minutes or until toothpick placed in center comes out clean (this"cake" does not rise, don't worry).
  • Allow to cool.
  • Serve cold or at room temperature.
  • Cool Whip or whipped cream is an excellent topping!

PERSIMMON PUDDING



Persimmon Pudding image

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

1 cup very ripe hachiya persimmon pulp
3/4 cup sugar
3 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 cup milk
1/4 lb butter or 1/4 lb margarine, melted
1/2 teaspoon cinnamon

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

NONNIE'S PERSIMMON PUDDING



Nonnie's Persimmon Pudding image

My husband's grandmother, Nonnie, used to make her really unique version of Persimmon Pudding every Thanksgiving. When she wasn't able to make it anymore, my husband asked if I would take over. I did, and am now required to bring this to every fall family gathering! You can serve this warm or let it cool - my family loves it both ways.

Provided by Mariah Yarian Snapp

Categories     Desserts     Custards and Pudding Recipes

Time 2h

Yield 12

Number Of Ingredients 16

2 cups persimmon pulp
2 cups white sugar
2 eggs, beaten
1 teaspoon baking soda
1 cup all-purpose flour
1 pinch salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 ½ cups buttermilk
¼ cup heavy cream
1 tablespoon honey
4 tablespoons butter, melted
1 cup water
½ cup white sugar
1 tablespoon all-purpose flour
4 teaspoons vanilla extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking pan lightly with nonstick spray; set aside.
  • Mix the persimmon pulp with the 2 cups sugar in a large bowl; set aside. Whisk together the eggs and baking soda in a small bowl. Add the egg mixture to the persimmon mixture and beat well; set aside.
  • Whisk together the 1 cup flour, salt, baking powder, and cinnamon in a bowl. Stir 1/4 of the flour mixture to the persimmon mixture. Add 1/4 of the buttermilk and mix well. Continue alternating flour and buttermilk, adding 1/4 each time, and mixing well after each addition, until all of the flour mixture and buttermilk are incorporated. Stir in cream, honey, and melted butter until well combined. Pour the pudding batter into the prepared pan.
  • Bake in the preheated oven until set, about 1 hour. While baking, do not stir; Turn off the oven at the end of the baking time, but do not remove the pudding from the oven.
  • Meanwhile, when the pudding has about 10 minutes of baking time left, make the sauce. Boil the water in a small saucepan. Whisk 1/2 cup sugar and 1 tablespoon flour together, and whisk sugar mixture into the boiling water, whisking until smooth. Boil the sauce for 5 minutes and remove from heat. Stir in vanilla.
  • Pour the sauce mixture evenly over the pudding, and leave the pudding to cool in the warm oven for 20 more minutes, being sure that the oven is off so that the pudding does not continue to cook.

Nutrition Facts : Calories 336.6 calories, Carbohydrate 66.8 g, Cholesterol 49.2 mg, Fat 7 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 4 g, Sodium 208.7 mg, Sugar 44.8 g

PERSIMMON PUDDING WITH SWEET WHITE SAUCE



Persimmon Pudding With Sweet White Sauce image

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

2 cups sugar
1/2 cup butter
2 whole eggs
2 cups persimmon pulp
2 cups buttermilk
1/2 teaspoon baking soda
2 cups all-purpose flour
2 teaspoons baking powder
2 cups sugar
1 cup milk
1 tablespoon butter
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

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

OLD-FASHIONED PERSIMMON PUDDING



Old-Fashioned Persimmon Pudding image

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

cooking spray
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
2 cups milk
2 ½ cups persimmon pulp
6 tablespoons butter, melted

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

Tips:

  • For a richer flavor and texture, use ripe persimmons. Look for fruits that are soft to the touch and have a deep orange color.
  • If you can't find persimmons, you can substitute another fruit, such as apples, pears, or bananas.
  • To make the pudding ahead of time, prepare it according to the recipe and then store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the pudding in a warm oven or microwave.
  • Serve the pudding with a dollop of whipped cream, ice cream, or custard sauce.

Conclusion:

Mystery Lady's Persimmon Pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its unique flavor and texture, this pudding is sure to be a hit with family and friends. So next time you're looking for a special dessert, give this recipe a try.

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