Best 5 Sandras Persimmon Pudding Recipes
Are you looking for a delightful dessert that offers a unique and seasonal twist? Sandra's Persimmon Pudding is an exceptional dish that showcases the sweet and slightly tart flavors of persimmons, perfectly blended with a soft and creamy texture. This recipe is not only a treat for your taste buds but also provides an exciting opportunity to explore the versatility of persimmons beyond their traditional use as a fruit.
Sandra's Persimmon Pudding is a delectable combination of flavors and textures. The persimmons, with their naturally sweet and tangy taste, create a burst of flavor in every bite. The soft and creamy texture of the pudding provides a perfectly balanced contrast, creating a harmonious symphony of flavors. The addition of spices like cinnamon and nutmeg enhances the overall taste, adding a touch of warmth and depth. This recipe includes variations such as a gluten-free option and a boozy version infused with the richness of brandy. Whether you prefer a classic or a more adventurous twist, Sandra's Persimmon Pudding offers something for every palate.
PERSIMMON PUDDING
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
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
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
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
PERSIMMON PUDDING
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
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 :
Tips:
- Choose ripe persimmons: Look for persimmons that are soft and slightly yielding to the touch, with a deep orange color. Avoid persimmons that are hard or have green patches.
- Peel and remove the seeds from the persimmons: To peel a persimmon, use a sharp knife to cut off the top and bottom of the fruit. Then, score the skin lengthwise and peel it off. To remove the seeds, cut the persimmon in half and scoop them out with a spoon.
- Use a food processor or blender to puree the persimmons: This will make them smooth and easy to incorporate into the pudding. If you don't have a food processor or blender, you can mash the persimmons by hand.
- Don't overcook the pudding: The pudding is done when it has thickened and set, but it should not be too firm. Overcooked pudding will be tough and rubbery.
- Serve the pudding warm or cold: Persimmon pudding can be served warm or cold. If you are serving it warm, let it cool slightly before serving. If you are serving it cold, chill it for at least 2 hours before serving.
Conclusion:
Sandra's persimmon pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with simple ingredients and can be customized to your liking. With its creamy texture and sweet persimmon flavor, this pudding is sure to be a hit with everyone who tries it.
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