Baked Persimmon Pudding Recipes

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:

• Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
• In a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. Blend until smooth.
• Pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish.
• Beat persimmon pulp and sugar together in a bowl; beat in eggs. Beat in buttermilk and baking soda.
• Sift flour, baking powder, cinnamon, and salt together in a bowl. Gradually add flour mixture to persimmon mixture, stirring until well incorporated; stir in vanilla extract. Pour persimmon batter into prepared baking dish.
• Bake in the preheated oven until lightly golden and cooked through, about 1 hour.

Steps:

• Heat oven to 325 degrees and butter a 2-quart baking dish. Purée persimmons in a food processor or blender until smooth. Strain pulp through a fine mesh strainer into a bowl, using the back of a spoon or a spatula to push purée through. Measure out 2 cups of pulp (discard remaining pulp).
• Combine eggs, sugar and persimmon pulp in a large bowl and beat with an electric mixer on medium speed until well mixed. Stir baking soda into buttermilk, then add to persimmon mixture and beat to combine.
• In a separate bowl, sift together flour and baking powder. Beat flour mixture into persimmon mixture in 3 batches, alternating with the cream, beginning and ending with the flour.
• Stir in melted butter, salt, vanilla and cinnamon. Transfer batter to prepared dish and bake until pudding is set, 1 hour to 1 hour 15 minutes.

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.

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.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Butter a 1 1/2 quart casserole dish.
• In a large bowl, whisk together the egg, persimmon pulp, sweetened condensed milk, vanilla and melted butter. Combine the sugar, flour, baking soda, salt and cinnamon; whisk into the persimmon batter until well blended. Pour into the prepared baking dish.
• Bake for 1 hour in the preheated oven, or until the pudding is set and the top is lightly browned.

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.