Baked Persimmon Indian Pudding Recipes

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.

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.

Steps:

• 1. In a blender or food processor, whirl persimmon pulp and baking soda until smooth. 2. In a bowl, with a mixer on medium speed, beat sugar, 1/2 cup butter, and molasses until blended. Add eggs and vanilla and beat until smooth. In another bowl, mix flour, cornmeal, cinnamon, ginger, and allspice. Stir dry ingredients and persimmon purée into sugar-butter mixture. Add raisins and walnuts and mix until blended. 3. Pour batter into a buttered and floured 7- to 8-cup loaf pan or ring mold (no deeper than 3 in.); cover tightly with foil. Put pan in a larger pan and place in a 300° oven. Add 3/4 inch boiling water to outer pan around loaf pan or 1/2 inch boiling water around ring mold. 4. Bake until pudding is firm in center when lightly pressed (lift foil to check), about 2 hours (about 1 1/4 hours in a convection oven). Carefully lift pan from water and let stand 10 minutes, then uncover. Run a knife between pudding and sides of pan to release. Invert onto a plate. Cut warm or cool pudding into slices, transfer to plates, and top with spoonfuls of persimmon-eggnog sauce.

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.

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.