Aunt Ednas Persimmon Pudding Recipes

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.

Steps:

• Mix flour, baking soda, salt, cinnamon.
• In a separate large bowl beat eggs until light and fluffy.
• Stir in persimmon pulp and melted butter into eggs.
• Add flour mixture into eggs and pulp alternately with milk until smooth.
• Gently fold in raisins and almonds.
• Pour batter into well greased loaf pan.
• Place loaf pan in larger pan will with hot water 1/4-1/2 way up sides of loaf pan.
• Bake at 325 degrees for 1 1/2-2 hours .
• Serve warm with stiffy beaten whipped cream.
• Can also be baked in individual custard cups.

Steps:

• Beat eggs, sugar and persimmon pulp in a large bowl.
• (To make persimmon pulp collect 2/3 of a plastic grocery bag full of wild or tame persimmons and mash through a fruit sieve).
• Wisk buttermilk and baking soda together in a 2 cup container (buttermilk will expand in volume).
• Add to mixture and blend.
• Fold in flower, spices, baking powder, and salt.
• Add melted butter last and blend well.
• Pour mixture in an 9" x 13" buttered baking dish and bake 40 minutes at 350 degrees F.
• Add all ingredients for sauce to a small sauce pan and boil for several minutes until thick.
• Remove pudding from oven, pour sauce over it and allow to cool.

Steps:

• Mix sugar, pulp, egg, butter and milk in a bowl.
• Separately mix all dry ingredients.
• Dust raisins and dates with flour so they won't sink to the bottom of the pan when baking.
• Gradually add the pulp mixture into the flour mixture, added the floured dates and raisins last.
• Pour into a 9x13 pan and bake in 325 oven for 45 to 60 minutes or until tester comes out clean in middle.
• For the sauce, combine all ingredients in a sauce pan and cook over low heat until thickened.
• Serve over squares of pudding.