Best 6 Rosies Persimmon Pudding Recipes

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**Rosies Persimmon Pudding: A Delightful Dessert with a Burst of Flavors**

Indulge in the exquisite Rosies Persimmon Pudding, a culinary masterpiece that tantalizes the taste buds with its unique blend of flavors and textures. This exceptional dessert showcases the versatile persimmon fruit, transforming it into a delectable treat. Discover the secrets behind this remarkable pudding as we delve into the detailed recipes provided within this article.

1. **Traditional Rosies Persimmon Pudding:** Embark on a journey through time with this classic recipe, capturing the essence of traditional British cuisine. Plump and juicy persimmons take center stage, complemented by the warmth of spices and the richness of dried fruits. Prepare to be captivated by the pudding's velvety texture and the symphony of flavors that dance on your palate.

2. **Gluten-Free Rosies Persimmon Pudding:** Savor the same delectable flavors of the traditional pudding, but with a modern twist. This gluten-free rendition caters to those with dietary restrictions, ensuring that everyone can enjoy the delights of Rosies Persimmon Pudding. With the use of alternative flours, this recipe offers a lighter texture without compromising on taste.

3. **Vegan Rosies Persimmon Pudding:** Experience the goodness of Rosies Persimmon Pudding in a plant-based version. This recipe reimagines the classic dessert, using dairy-free alternatives to create a pudding that is equally indulgent and satisfying. Delight in the creamy texture and the burst of persimmon flavor, all while enjoying a guilt-free treat.

Welcome to a culinary adventure where tradition meets innovation. Prepare to be enchanted by the Rosies Persimmon Pudding, a dessert that promises to leave a lasting impression on your taste buds.

Let's cook with our recipes!

INDIANA PERSIMMON PUDDING



Indiana Persimmon Pudding image

Fall is a wonderful time of year in the Midwest and this dessert is a Hoosier favorite. This old-fashioned pudding is moist, dense and firm. It's not like the packaged pudding mixes.-Judy Tharp, Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 24 servings.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 cups mashed ripe Hachiya persimmon pulp
1-1/2 cups buttermilk
3 eggs
1/4 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon maple flavoring
Sweetened whipped cream

Steps:

  • In a large bowl, combine the first seven ingredients. In another large bowl, whisk the persimmon, buttermilk, eggs, butter, vanilla and maple flavoring. Stir into dry ingredients just until moistened., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 325° for 40-45 minutes or until pudding begins to pull away from sides of pan and center is firm. Serve warm with whipped cream.

Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

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

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

PERSIMMON PUDDING



Persimmon Pudding image

When a group of ladies and I served this cake-like dessert for a church get-together, it was an instant hit. The persimmon flavor is subtle, and the butter sauce adds elegance.

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 6 servings.

Number Of Ingredients 15

2 tablespoons butter, softened
1 cup sugar
1 large egg
1 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup whole milk
1 cup mashed ripe persimmon pulp (about 3 medium)
BUTTER SAUCE:
1 cup sugar
1/2 cup evaporated milk
1 tablespoon butter
Dash salt
1-1/2 teaspoons vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until crumbly, about 2 minutes. Add egg; beat well. Combine the flour, baking soda, salt and cinnamon; add to the creamed mixture alternately with milk. Stir in persimmon pulp., Pour into six well-greased 8-oz. custard cups or ramekins. Cover tightly with a double layer of foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently. Replace water as needed. Steam for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Let stand 10 minutes before removing from custard cups., For butter sauce, in a small saucepan, combine the sugar, evaporated milk, butter and salt. Cook and stir over medium heat for 3-5 minutes or until heated through. Remove from the heat; stir in vanilla. Drizzle over pudding.

Nutrition Facts :

PERSIMMON PUDDING



Persimmon Pudding image

Serve this rich cake-like dessert with either whipped cream or caramel sauce.

Provided by Stephanie

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

½ teaspoon baking soda
2 cups persimmon pulp
2 ½ cups white sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
1 pinch salt
2 ½ cups milk
4 tablespoons melted butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well.
  • Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine.
  • Pour into baking pan and bake in preheated oven for 55 minutes. The pudding will rise but will fall when removed from oven.

Nutrition Facts : Calories 538.5 calories, Carbohydrate 110.1 g, Cholesterol 67.9 mg, Fat 9 g, Fiber 1.8 g, Protein 7.9 g, SaturatedFat 5 g, Sodium 310.8 mg, Sugar 66.2 g

PERSIMMON PUDDING



Persimmon Pudding image

WOW! is all I have to say... what a surprise this pudding was, unbelievable taste and texture.

Provided by Cosette Khoryati

Categories     Fruit Desserts

Time 1h30m

Number Of Ingredients 9

1 c ripe persimmon pulp
1/2 c sugar
3 eggs, beaten
1 c flour
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1 c milk
1 stick butter, melted

Steps:

  • 1. -Preheat oven to 320F. -Mix the Persimmon pulp in the food processor until smooth (you can leave the ripe pulp as is) -Combine Persimmon pulp with sugar. -Beat in eggs, mix in milk, then butter. -Sift or stir in flour, baking powder, nutmeg and cinnamon. -Mix well until combined. -Pour batter into a well greased 9-inch cake pan. -Bake for 1 hour or until knife comes out clean.

Tips:

  • Choose ripe persimmons: Look for persimmons that are slightly soft to the touch and have a deep orange color. Avoid persimmons that are hard or have green patches, as they will be涩.
  • Use a food processor to make the persimmon puree: This will ensure that the puree is smooth and lump-free. If you don't have a food processor, you can use a blender or mash the persimmons by hand.
  • Don't overmix the batter: Overmixing the batter will make the pudding tough. Mix just until the ingredients are combined.
  • Serve the pudding warm or at room temperature: Persimmon pudding is best served warm or at room temperature. You can also chill it for a few hours before serving.

Conclusion:

Persimmon pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up ripe persimmons and is sure to be a hit with your family and friends.

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