Best Persimmon Pudding With Hard Sauce Recipes

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

Ingredients

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

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

Ingredients

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.