NONNIE'S PERSIMMON PUDDING
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 Mariah Yarian Snapp
Categories Desserts Custards and Pudding Recipes
Time 2h
Yield 12
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. 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.
Nutrition Facts : Calories 336.6 calories, Carbohydrate 66.8 g, Cholesterol 49.2 mg, Fat 7 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 4 g, Sodium 208.7 mg, Sugar 44.8 g
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Nahid Vai
[email protected]This recipe is a keeper! I'll definitely be making this pudding again and again.
Umair ul hassan Ansari
[email protected]I'm not sure what went wrong, but my pudding didn't turn out right. It was too dry and crumbly.
Kamil Khalil
[email protected]This pudding is a great way to get kids to eat persimmons. My kids loved it!
Shepherd Kobi
[email protected]I had some trouble finding persimmons, but I'm glad I finally did. This pudding is worth the effort.
Safdar Iqbal
[email protected]This pudding is a bit too sweet for my taste, but it's still a good recipe. I might try reducing the amount of sugar next time.
Andy Corll
[email protected]I've made this pudding several times now, and it's always a hit. It's a great way to use up leftover persimmons, and it's also a delicious and easy dessert to make.
hassan harajly
[email protected]This pudding is the perfect fall dessert. It's warm and comforting, and the persimmons give it a unique flavor.
Rj Pabel
[email protected]I made this pudding for a potluck, and it was a huge hit! Everyone loved it.
M Faaiz Hazara M Faaiz Hazara
[email protected]This pudding is a great way to use up leftover persimmons. It's also a delicious and easy dessert to make.
Facecrack2k
[email protected]I'm not a big fan of persimmons, but I decided to give this recipe a try. I'm glad I did! The pudding was delicious, and the persimmons added a subtle sweetness that I really enjoyed.
abdulrazzaq
[email protected]This is the best persimmon pudding I've ever had! The texture was perfect, and the flavor was out of this world.
Ogdan Abete
[email protected]I was pleasantly surprised by how easy this pudding was to make. I didn't have any persimmons on hand, so I used applesauce instead. It turned out great!
ISHAK MIAH FORID MIAH
[email protected]This persimmon pudding is a delightful treat! The persimmons added a unique sweetness and moistness to the pudding, and the spices gave it a warm and cozy flavor. I'll definitely be making this again.