Sour Lemon Sauce For Persimmon Pudding Recipes

Steps:

• Bring sugar, cornstarch, salt, and 2 1/2 cups water to a boil in a medium saucepan over high heat, whisking constantly. Cook, continuing to whisk, until mixture thickens, about 5 minutes.
• Stir in butter and lemon zest and juice. Cook, whisking, until smooth, 2 to 3 minutes more. Remove from heat and transfer to a bowl to cool completely. Sauce can be refrigerated up to 2 weeks in an airtight container.

Steps:

• Oil an 8-cup lidded pudding mold with vegetable oil; set aside.
• Peel persimmons and transfer to a medium bowl. Mash flesh, removing black seeds (you should have 2 3/4 cups of pulp); set aside. In the bowl of an electric mixer fitted with the whisk attachment, whisk together sugar and eggs on medium-high until fluffy, about 5 minutes. Add oil and vanilla; mix until well combined. Add persimmon pulp and mix to combine.
• In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Add to persimmon mixture and mix just until smooth, scraping down sides of bowl once during mixing. Transfer mixture to prepared mold and cover with an oiled parchment paper round; cover mold with lid.
• Bring a kettle of water to a boil over high heat. Fit a large pot with a rack and place filled pudding mold on rack in pot. Add just enough boiling water to come halfway up the mold. Place pot over high heat and bring to a boil; immediately reduce heat to a simmer and cook until pudding springs back when touched, about 2 1/2 hours, adding more boiling water as necessary to maintain water level.
• Remove mold from pot and uncover. Let pudding cool in mold for 1 hour, then carefully run a sharp knife around the top edge of the pudding to loosen from the mold and invert carefully onto serving platter. Serve with sour lemon sauce.

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:

• 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 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:

• 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 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 oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
• In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
• In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
• Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
• In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.