NONNIE'S PERSIMMON PUDDING
This recipe is from the www.allrecipes.com website. SUBMITTED BY: Mariah "My husband's grandmother, Nonnie, used to make her really unique version of Persimmon Pudding every Thanksgiving. When she wasn't able to make it anymore, my husband asked if I would take over. I did, and am now required to bring this to every fall family gathering! You can serve this warm or let it cool - my family loves it both ways."
Provided by senseicheryl
Categories Dessert
Time 1h30m
Yield 1 9 x 13 inch pan, 12 serving(s)
Number Of Ingredients 16
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. Add 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.
Nutrition Facts : Calories 287, Fat 6.9, SaturatedFat 4, Cholesterol 53.4, Sodium 221.9, Carbohydrate 53.6, Fiber 0.4, Sugar 44.8, Protein 3.4
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Caroline Narotso
[email protected]This was my first time making persimmon pudding and it turned out great! I'll definitely be making it again.
Ak007 AK007
[email protected]I've made this pudding twice now and it's always a hit. It's the perfect dessert for a special occasion.
Yonas Tigestu
[email protected]This pudding was a little too bland for me. I added some spices and it was much better.
asmaa ahmed
[email protected]I'm not a fan of pudding, but this recipe changed my mind. It was so light and fluffy!
great james
[email protected]I'm allergic to persimmons, so I had to substitute another fruit. I used apples and it turned out great!
Tony Scofield
[email protected]This persimmon pudding is a family favorite! We make it every year for Thanksgiving.
Luisjadniel500
[email protected]I followed the recipe exactly, but my pudding didn't turn out as well as I expected. It was a little dry.
Chasi Thammeuangkhoun
[email protected]This was a great recipe! I made it for a potluck and it was a hit.
Daisy Richardson
[email protected]I'm not a fan of persimmons, but I thought I'd give this recipe a try. I was pleasantly surprised! The pudding was very flavorful and the persimmons added a nice touch.
Manaf Ansari
[email protected]The pudding was a little too sweet for my taste, but overall it was a good recipe.
Angela Kaunda
[email protected]I've never had persimmon pudding before, but this recipe was easy to follow and turned out great! My family loved it.
Alwayz Britt
[email protected]This persimmon pudding was absolutely delicious! The flavor was amazing, and the texture was perfect. I will definitely be making this again.