Best Heart Healthy Persimmon Pudding Recipes

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

Ingredients

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

Ingredients

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 AND BUTTERMILK PUDDING

Persimmon And Buttermilk Pudding image

Provided by Craig Claiborne And Pierre Franey

Categories dessert

Time 50m

Yield Eight or more servings

Number Of Ingredients 11

Ingredients

1 1/2 cups fresh or canned persimmon puree (see note), or use canned pumpkin
2 1/2 cups buttermilk
1 1/2 cups sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
Salt to taste, if desired
1/2 teaspoon powdered cinnamon
1/2 teaspoon freshly grated nutmeg
4 eggs
1/4 cup melted butter, plus butter for greasing the baking dish

Steps:

Preheat the oven to 400 degrees.
Put the persimmon puree into a mixing bowl and add the buttermilk. Beat well with a mixer.
Sift together the sugar, flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Beat the eggs and add them to the persimmon mixture. Add the sifted dry ingredients and beat with the mixer. Beat in the butter. There should be about six cups.
Butter a six-cup baking dish and pour the batter into it. Set the baking dish in a larger utensil and pour boiling water into the larger dish.
Place in the oven and bake 35 to 40 minutes or until the pudding is set and a cake tester inserted in the center comes out clean.
May be topped with whipped cream.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 4 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 505 milligrams, Sugar 43 grams, TransFat 0 grams