Aunt Edna's Classic Persimmon Pudding Delight
Aunt Edna's Classic Persimmon Pudding Delight is a cherished family recipe that has been passed down through generations, originating from my great aunt Edna and refined by my aunt Shirley. This nostalgic dessert evokes memories of family gatherings, rich with the unique flavor of ripe persimmons. Each bite is a delightful blend of warm spices and the moist texture of the pudding, complemented by a sweet, rich sauce. Now, you can create this comforting dessert at home, perfect for sharing with family and friends during special occasions or simply for a cozy treat after dinner.
16
Servings
N/A
Calories
20
Ingredients
Ingredients
Sugar
1 1/4 cups (granulated)
Eggs
2 (beaten)
Persimmon pulp
2 cups (mashed from ripe persimmons)
Buttermilk
1 cup (room temperature)
Baking soda
1 teaspoon (mixed with buttermilk)
Butter
1/4 lb (melted)
Baking powder
3 teaspoons (sifted)
Salt
1/4 teaspoon (fine)
Ground cloves
1/2 teaspoon (ground)
Nutmeg
1 teaspoon (ground)
Ground ginger
1/2 teaspoon (ground)
Cinnamon
1 teaspoon (ground)
Flour
2 cups (all-purpose)
Brown sugar
1 cup (packed)
Water
1/2 cup (room temperature)
Flour
1 tablespoon (for sauce)
Butter
1 tablespoon (for sauce)
Nutmeg
1/8 teaspoon (for sauce)
Cinnamon
1/8 teaspoon (for sauce)
Clove
1/8 teaspoon (for sauce)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 9" x 13" baking dish with butter.
2
In a large mixing bowl, beat together the sugar and eggs until creamy. Add the persimmon pulp and mix until well combined.
3
In a separate bowl, combine the buttermilk and baking soda, allowing it to expand. Stir this mixture into the persimmon mixture.
4
Sift together the flour, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves) in another bowl. Gradually fold this dry mixture into the wet mixture until just combined.
5
Finally, fold in the melted butter until the batter is smooth. Be careful not to over-mix.
6
Pour the batter evenly into the prepared baking dish and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
7
While the pudding is baking, prepare the sauce. In a small saucepan, combine the water, brown sugar, 1 tablespoon of flour, 1 tablespoon of butter, and the spices (nutmeg, cinnamon, and cloves). Bring to a boil, whisking frequently until the sauce thickens.
8
Once the pudding is finished baking, remove it from the oven and pour the sauce evenly over the top. Allow the pudding to cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Aunt Edna's Classic Persimmon Pudding Delight?
It is a cherished family dessert recipe featuring ripe persimmons, warm spices, and a sweet, rich sauce, passed down through generations.
Who is the original creator of this recipe?
The recipe originated from the creator's great aunt Edna.
Who refined this version of the persimmon pudding?
The recipe was refined by the creator's aunt Shirley.
How many servings does this recipe yield?
This recipe produces approximately 16 servings.
What is the required oven temperature for baking?
The oven should be preheated to 350°F (175°C).
What size baking dish is recommended?
A 9" x 13" baking dish should be used for this recipe.
How should the baking dish be prepared?
The baking dish should be greased with butter before adding the batter.
How long does the pudding need to bake?
The pudding should bake for approximately 40 minutes.
How much persimmon pulp is needed for the recipe?
The recipe requires 2 cups of mashed pulp from ripe persimmons.
What ingredients are beaten together first?
The sugar and beaten eggs are mixed together until creamy before adding the persimmon pulp.
What is the special instruction for the buttermilk and baking soda?
The buttermilk and baking soda should be combined in a separate bowl and allowed to expand before being added to the mixture.
Which spices are included in the pudding batter?
The batter includes cinnamon, nutmeg, ground ginger, and ground cloves.
What type of flour is used in this recipe?
All-purpose flour is used for both the pudding batter and the sauce.
How should the dry ingredients be incorporated?
Sift the dry ingredients together and then gradually fold them into the wet mixture until just combined.
When is the butter added to the pudding batter?
Melted butter is folded in as the final step before pouring the batter into the baking dish.
Is there a warning about mixing the batter?
Yes, be careful not to over-mix the batter when folding in the melted butter.
How can you tell when the pudding is finished baking?
The pudding is done when a toothpick inserted in the center comes out clean.
What ingredients are needed for the pudding sauce?
The sauce requires water, brown sugar, flour, butter, nutmeg, cinnamon, and cloves.
When should the sauce be prepared?
The sauce should be prepared in a small saucepan while the pudding is baking.
How is the sauce cooked?
Bring the sauce ingredients to a boil while whisking frequently until the mixture thickens.
When do you apply the sauce to the pudding?
Pour the sauce evenly over the top of the pudding immediately after it is removed from the oven.
Should the pudding be served hot?
The pudding should be allowed to cool slightly after the sauce is added before serving.
What amount of sugar is used in the batter?
The recipe calls for 1 1/4 cups of granulated sugar.
How much butter is used for the sauce?
One tablespoon of butter is used specifically for the sauce.
What type of sugar is used in the sauce?
One cup of packed brown sugar is used for the sauce.
What is the texture of the finished pudding?
The pudding has a moist texture complemented by a sweet, thick sauce.
What are the common tags for this recipe?
Tags include persimmon pudding, dessert, family recipe, comfort food, and autumn dessert.
How many eggs are required?
The recipe requires 2 beaten eggs.
Does the buttermilk need to be a specific temperature?
Yes, the recipe suggests using room temperature buttermilk.
Is this a traditional holiday dessert?
Yes, it is described as a nostalgic dessert perfect for family gatherings and special occasions.