NONNIE'S PERSIMMON PUDDING
This recipe is from the www.allrecipes.com website. SUBMITTED BY: Mariah "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 senseicheryl
Categories Dessert
Time 1h30m
Yield 1 9 x 13 inch pan, 12 serving(s)
Number Of Ingredients 16
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. Add 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 287, Fat 6.9, SaturatedFat 4, Cholesterol 53.4, Sodium 221.9, Carbohydrate 53.6, Fiber 0.4, Sugar 44.8, Protein 3.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Chibaba Adams
[email protected]I've never cooked with persimmons before, but this recipe was easy to follow and the results were delicious! The pudding was moist and flavorful, and the persimmons gave it a lovely color. I served it with a dollop of whipped cream and it was a hit w
clara Aku
[email protected]This is a great recipe for using up ripe persimmons. The pudding is moist and flavorful, and the persimmons give it a lovely color. I served it with a dollop of whipped cream and it was a hit with my family.
Jamila Jamila
[email protected]I'm not a big fan of persimmons, but I really enjoyed this pudding. The persimmons add a subtle sweetness and the spices give it a warm, comforting flavor. I will definitely be making this again!
Asad Asti
[email protected]This persimmon pudding is delicious! The persimmons give it a unique sweetness and the spices add a warm, comforting flavor. I especially love the addition of the chopped walnuts, which add a nice crunch.
saadatu salifu
[email protected]I've made this pudding several times and it's always a hit. It's a great way to use up ripe persimmons and it's always a crowd-pleaser.
Asentle Sibeko
[email protected]This persimmon pudding is so easy to make and it's always a crowd-pleaser. I love the combination of persimmons, spices, and walnuts. It's the perfect dessert for a fall gathering.
Fanyaye Wedajo
[email protected]I made this pudding for a potluck and it was a big hit! Everyone loved the unique flavor and texture. I will definitely be making it again.
Gm Malik
[email protected]This is a great recipe for using up ripe persimmons. The pudding is moist and flavorful, and the persimmons add a nice sweetness. I also like the addition of the spices, which give it a warm, autumnal flavor.
Louis Bird
[email protected]I've never cooked with persimmons before, but this recipe was easy to follow and the results were delicious! The pudding was moist and flavorful, and the persimmons gave it a lovely color. I served it with a dollop of whipped cream and it was a hit w
Queen Faliz
[email protected]This persimmon pudding is a delightful treat! The persimmons add a unique sweetness and the spices give it a warm, comforting flavor. I especially love the addition of the chopped walnuts, which add a nice crunch. I will definitely be making this aga