horoughly incorporated.
Add the persimmon pulp and the buttermilk to
Mix together eggs (beaten), pudding and milk.
Sift together flour, soda, salt, cinnamon, nutmeg and brown sugar.
Pour liquid mixture into dry ingredients.
Stir in melted butter, 3 tablespoons.
Pour mixture into a shallow greased pan to depth of about 2-inches.
Stir together melted butter and sugar.
Resift flour with salt and cinnamon and nutmeg and add butter and sugar mixture.
Add persimmon pulp, soda dissolved in warm water, brandy and vanilla. Add eggs, mixing thoroughly, but lightly.
Add raisins and nuts, stirring until mixed.
Put in buttered, steam-type, covered mold and steam for 2 1/2 hours or until firm.
Spoon Brandy Whipped Cream Sauce over pudding.
Recipe is elsewhere.
lump' as the original recipe has the flour at the
set aside.
Mix the persimmon pulp with the 2 cups
Press ripe persimmons through colander.
Add soda to pulp. Beat in sugar.
Add milk and eggs; stir thoroughly.
Sift all dry ingredients together.
After sifted and measured, add to persimmon mixture; beat until smooth.
Melt butter; add to mixture last. Pour into greased pan that is 3 or 4 inches deep.
Bake at 300\u00b0 until done.
Can be served with whipped cream.
Delicious plain. Recipe can be halved.
Mix the first 9 ingredients together in order and bake.
Bake 350 degrees for 40 minutes.
Just prior to taking out of oven; mix brown sugar, flour, water and vanilla in a saucepan.
Cook until thick.
Pour over pudding and bake an additional 15 minutes.
Mix in order given.
Bake in slow oven for 45 minutes.
Very old recipe.
Beat eggs with electric mixer in a large bowl on high speed for about 4 minutes.
Gradually add sugar.
Beat at medium speed about 5 minutes.
Combine milk and persimmon pulp.
Combine flour and baking powder.
Add persimmon mix and flour mix to egg mix.
Beat until combined.
Pour in a greased and floured 9 x 9-inch baking pan.
Bake at 350\u00b0 for 35 to 40 minutes.
With a fork, poke holes in top of pudding and pour batter slowly over pudding.
Bake 15 minutes more.
easure 1 cups persimmon puree.
Blend together persimmon puree, Splenda sugar
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.
Beat eggs, sugar and persimmon pulp in a large bowl.<
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top.
Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.
In a bowl, mix together persimmon, sugar, egg and milk.
Sift dry ingredients together and add.
Pour in melted butter and the chopped nuts.
Combine well and put in covered pudding mold. Steam in large pot filled with water halfway up the sides of the mold sitting on a rack.
Steam for 2 hours.
Remove from pot; uncover and cool.
Unmold onto serving dish.
Serve with Hard Sauce flavored with Grand Marnier or cognac and maybe some persimmon pulp given a whirl in the blender.
2 1/2 cups sugar, persimmon pulp, milk, butter, eggs, baking
o butter mixture. Stir in persimmon pulp. Dissolve baking soda in
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.
lour mixture, alternating with the persimmon pulp in several additions, mixing
This recipe was handed down from my grandmother.
One of Ron's favorites.
Add sugar to the persimmon pulp, then add beaten eggs, stirring well.
Add soda to buttermilk and stir until foaming ceases.
Add buttermilk mixture to the persimmon mixture and stir well.
sift flour, salt, and baking powder into persimmon mixture and beat well.