Persimmon And Buttermilk 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. Stir 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:

• 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:

• 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.

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:

• Preheat oven to 325°F.
• Grease a 8x8x2 inch baking pan with the 2 tsp butter.
• Set aside.
• Make persimmon pulp (see my comments above on how to make this.) You should have 1 cup pulp total.
• In a small bowl mix flour, baking powder and cinnamon.
• Set aside.
• In another small bowl mix cream/half-and-half, buttermilk/sour milk, and baking soda.
• Set aside.
• In a medium bowl beat egg.
• Stir in persimmon pulp, sugar and orange zest.
• Add flour mixture and buttermilk mixture alternately to persimmon mixture, stirring well after each addition.
• Stir in 2 Tbs melted butter.
• Pour into prepared pan.
• Bake for~35 minutes.
• Serve warm, with whipped cream, if desired.

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.

Steps:

• Preheat oven to 375 degrees.
• Pour the cognac over the raisins to plump them, then set aside.
• Peel and puree the persimmons, either in a blender or a food mill.
• Mix all the dry ingredients, except for the sugar, together in a bowl.
• Incorporate the persimmon puree, the sugar, eggs, buttermilk and vanilla together, then add that mixture to the dry ingredients and blend completely.
• Melt the butter and incorporate into the mixture.
• Chop the nuts and lightly toast them for 5 to 10 minutes in the oven.
• Toss the nuts, raisins and cognac into the mixture and stir well.
• Butter a 9-inch baking dish, pour in the ingredients and bake for two hours.
• Serve hot or warm, topped with a creme Chantilly.