Rosies Persimmon 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:

• To make the pudding, in a large bowl, cream together the butter and sugar with an electric mixer at medium speed. Add the flour, 1/2 cup at a time, alternating with the persimmon pulp, brandy, eggs, and baking soda mixture. Stir in the vanilla, spices, walnuts, and raisins and mix on low until the butter comes together, about 5 minutes.
• Butter the top and bottom of a 2-quart pudding mold with a lid. Spoon in the mixture. Put the buttered lid on tightly and lock into place. Put the mold in a bigger pot filled with water to come halfway up the side of the mold; cover the pot. It is necessary to have a well-buttered mold and enough water for ample steam for this pudding to come out right. Bring the water to a simmer and let simmer over medium-low heat for about 2 hours. Make sure the water doesn't evaporate; add more hot water if it does. The pudding should be checked with a cake tester. When the tester comes out clean, the pudding is done. Take the mold out of the water and unmold when cool, 1 to 2 hours.
• While the pudding is steaming, prepare the hard sauce. Cream the butter and sugar together with an electric mixer. Beat in the brandy. Chille at least 1 hour. Serve with the warm pudding.

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:

• 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.

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:

• 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.