Welcome to this month’s Supper Club Fall Harvest Menu and recipes
I couldn’t resist sharing my Mama’s Persimmon Pudding Recipe with y’all this month. When I realized that it was my turn to share a dessert for our Fall Harvest Supper Club, I knew immediately what I wanted to share.
Have you every heard of Persimmon Pudding? Well, it’s a southern thing for sure but it’s so yummy!
We have an abundance of persimmon trees right on our property so the persimmons are free.
Fall Harvest Supper Club Menu
Today all the supper club ladies are all sharing their best recipes for a delicious Fall Harvest Dinner. From the cocktail to the dessert, we have a full menu for you.
Here is the full menu and all the links for the recipes are at the end of this post.
- Best Pumpkin Spice Fall Cocktail
- Spicy Hot Corn Dip
- Turkey Apples and Cheddar Panini
- Best Fall Harvest Salad
- Cranberry Apple Pasta Salad
- Mama’s Persimmon Pudding
Mama’s Persimmon Pudding Recipe
My mama made the best persimmon pudding ever. I have to be honest with you, this doesn’t fall into my “it’s so easy even I’ll make it” category.
Therefore, I enlisted the help of my daughter, who takes after her grandmother instead of me.
She loves to cook and even if it’s complicated, she will still do it. Go figure!
Why is Persimmon Pudding Complicated?
It’s not the making the pudding itself that’s so complicated but getting the persimmon’s ready to be used.
- You have to go pick up the persimmon’s from under the trees.
- You have pick all the debris off the soft persimmons and remove their caps
- Then you have to wash them throughly.
- Then you have to remove the seed and smash them.
- Finally you want to strain them through cheese cloth until you have a smooth pulp.
See what I mean!
If this doesn’t scare you away, keep reading! LOL
Now you are ready to make Persimmon PUdding
Once you have your pulp prepared, this is such a simple recipe.
Here are all the items needed to add to your pulp.
Next, add all the ingredients to a larger mixing bowl and use a hand held mixer and beat until smooth.
Finally, pour into a previously greased pan and bake at 250 degrees for approx. 1 1/2 hours or until set. (Cook time may vary from 1 hour to 2 hours)
Note: The key to Mama’s Persimmon Pudding is to cook it low and slow. If you try to cook it faster, it will have a cake like texture instead of a pudding texture.
Persimmon Pudding at it’s best
The key to a delicious persimmon pudding, like my mama made, is that it’s so moist, you can barely pick it up. My daughter nailed it this time. The persimmon pudding looks and tastes just like my mama’s.
I added dollop of whipped cream but it’s delicious all by itself.
Can you believe these cute plates are thrifted? If you didn’t see the full table setting for this months Harvest Supper Club Dinner, you can see it here.
- 2 cups Persimmon Pulp
- 1½ cups sugar
- ¾ cups self rising floor
- 2 Eggs
- 1 cup milk
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- dash nutmeg
- dash baking soda
- Melt Butter
- Preheat oven 250°
- Add all ingredients to mixing bowl
- Mix throughly with hand mixer
- Pour mixture into baking pan
- Bake for approx. 1 ½ hours or until set
- Allow to cool and slice into small square pieces
If you are using fresh persimmons, you will need to wash and strain the persimmons to make the pulp.
The key to this pudding texture is to cook it slow and low.
Cook times may vary. Begin checking on your pudding after 1 hour. If you cook too fast, you will have a cake like texture instead of a pudding. You should be able to slice the pudding into squares once the pudding is cool. They will still have a soft, moist texture, almost wet.
Cost is based on Free Pulp.
Serving Size1 grams
Amount Per Serving Calories 149Unsaturated Fat 0g
Don’t Miss A Recipe
Below are all the links for this month’s recipes. Next up is Stacy at Bricks N Blooms. She is sharing a delicious Pumpkin Spice Fall Cocktail. Wow, it looks yummy, I can’t wait to try it.
Thanks so much for stopping by today and I hope you enjoyed all the recipes.