Nonnie’s Persimmon Pudding
Have you ever tasted a dessert that feels like a warm hug from your grandma? That’s exactly what Nonnie’s Persimmon Pudding is all about. This delightful treat is the perfect combination of nostalgia and indulgence. Whether you’re a fan of persimmons or looking to try something new, this recipe will surely tickle your taste buds. So, let’s dive into the world of Nonnie’s Persimmon Pudding and uncover its sweet secrets!
A Taste of Childhood Memories
Nonnie’s Persimmon Pudding is a dessert that has been passed down through generations. It’s a cherished family recipe that brings back memories of cozy holiday gatherings and special occasions. The warm, gooey texture and rich flavor take you back to simpler times when life was all about enjoying the little moments.
Imagine taking a spoonful of this velvety pudding and savoring the sweet notes of persimmons, cinnamon, and nutmeg dancing on your tongue. It’s like a symphony of flavors that instantly transport you to a place of comfort and joy. Each bite is a delightful reminder of the love and care that went into creating this magical dessert.
The Magic Behind Nonnie’s Persimmon Pudding
Nonnie’s Persimmon Pudding is made with a secret ingredient that sets it apart from other desserts – fresh persimmons. These vibrant orange fruits are a true gift from nature, adding a unique sweetness and depth of flavor to the pudding. As the persimmons ripen, their flesh becomes soft and pulpy, making them perfect for creating a luscious pudding.
Just like a magician, Nonnie combines the persimmons with a blend of warm spices, eggs, sugar, and flour to create a batter that bakes into a dreamy pudding. The aroma that fills the kitchen as the pudding bakes is simply irresistible. It’s a tantalizing combination of spices that warms your soul and makes your mouth water in anticipation.
A Dessert for All Seasons
Nonnie’s Persimmon Pudding is a versatile dessert that can be enjoyed all year round. In the colder months, it’s like a cozy blanket that wraps around you, providing comfort and warmth. The creamy texture and spicy undertones make it the perfect treat to indulge in on a chilly winter evening.
But don’t underestimate the power of Nonnie’s Persimmon Pudding in the summer. Served chilled, it becomes a refreshing dessert that invigorates your senses and cools you down on a hot day. The silky smoothness of the pudding combined with the natural sweetness of the persimmons creates a delightful contrast that is simply divine.
FAQs About Nonnie’s Persimmon Pudding
1. Can I use canned persimmons instead of fresh ones?
Absolutely! While fresh persimmons add a unique touch, canned persimmons can be used as a convenient alternative. Just make sure to adjust the sugar content accordingly.
2. Can I make this pudding gluten-free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend, and you’re good to go.
3. Can I add nuts or raisins to the pudding?
Of course! Feel free to customize your pudding by adding chopped walnuts, pecans, or raisins. They will add a delightful crunch and extra bursts of flavor.
4. How long does the pudding need to bake?
The baking time may vary depending on your oven, but it usually takes around 45-55 minutes. Keep an eye on it and do the toothpick test to check if it’s done.
5. Can I serve Nonnie’s Persimmon Pudding with a sauce?
Absolutely! A drizzle of caramel sauce or a dollop of whipped cream elevates the pudding to a whole new level of indulgence. Get creative and experiment with different toppings!
6. Can I freeze the pudding?
Yes, you can freeze the pudding for up to 3 months. Just make sure to wrap it tightly in plastic wrap and place it in an airtight container before freezing.
7. Can I use persimmon puree instead of whole persimmons?
Definitely! If you have persimmon puree on hand, you can use it instead of whole persimmons. Just adjust the quantity accordingly.
8. Can I make Nonnie’s Persimmon Pudding ahead of time?
Absolutely! In fact, the flavors of the pudding deepen and intensify when it’s allowed to rest for a day. Make it a day in advance, refrigerate, and enjoy the enhanced taste the next day.
So there you have it – the delightful world of Nonnie’s Persimmon Pudding. It’s a dessert that brings back cherished memories, tantalizes your taste buds, and warms your heart. Whether you’re a persimmon enthusiast or a lover of all things sweet, this pudding is a must-try. So gather your ingredients, preheat your oven, and get ready to experience a slice of pure happiness!
Nonnie's Persimmon Pudding
Ingredients
- 2 cups of persimmon pulp
- 2 cups of white sugar
- 2 beaten eggs
- 1 teaspoon of baking soda
- 1 cup of all-purpose flour
- 1 pinch of salt
- 1 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- 1 ½ cups of buttermilk
- ¼ cup of heavy cream
- 1 tablespoon of honey
- 4 tablespoons of melted butter
- 1 cup of water
- ½ cup of white sugar
- 1 tablespoon of all-purpose flour
- 4 teaspoons of vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Lightly spray a 9x13 inch baking pan with nonstick spray and set it aside.
- In a large bowl, combine the persimmon pulp and 2 cups of sugar. Set this mixture aside.
- In a small bowl, whisk together the eggs and baking soda.
- Add the egg mixture to the persimmon mixture and beat well. Set this mixture aside.
- In another bowl, whisk together 1 cup of flour, salt, baking powder, and cinnamon.
- Stir 1/4 of the flour mixture into the persimmon mixture.
- Add 1/4 of the buttermilk to the mixture and mix well.
- Continue alternating between adding the flour mixture 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 the cream, honey, and melted butter until well combined.
- Pour the pudding batter into the prepared pan.
- Bake in the preheated oven for about 1 hour or until set. Do not stir while baking.
- Towards the end of the baking time, prepare the sauce by boiling water in a small saucepan.
- In a separate bowl, whisk together 1/2 cup of sugar and 1 tablespoon of flour.
- Gradually whisk
