Recipe by Emily H.
"This recipe was found in my grandma's recipe box. I made it for Thanksgiving and it was a huge hit!"
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canned sweetened condensed milk
I ended up with two large bags of persimmons so I tried five different persimmon bread/pudding recipes from this site and this recipe was the winner (to be served Christmas Eve)!
First, I followed this recipe exactly and it turned out great. The second time I made it, I added one TB of soy milk, substitued 1/8 cup of wheat germ for i/8 cup of the flour, and added two TBS of brandy. This also turned out great.
I baked it in a buttered and floured pie dish, then unmolded it and dusted it with powdered sugar. On Christmas Eve, I'll serve it with brandied whipped cream on the side.
Okay, so this sounded really good. Unfortunately there must be a mistake with the measurement of the baking soda because this was a recipe gone completely wrong! It was a total waste of time and ingredients because the batter tasted like a big alka-seltzer tab! My roomate and I did have a great laugh over the catastrophe though! Once it was baked it retained the same flavor which was of salt and fizzy baking soda. It was horrible! Please look over the ingredients list!
Amount of baking soda has been updated to 2 teaspoons as originally submitted. We apologize for the error.
This was absolutely delicious. Probably the best pudding I have ever made! It got rave reviews from everyone in my family. It was moist, light, a little chewy on the edges, not too sweet yet flavoursome. Perfection!
I guess the updated recipe works... mine turned out moist and cinnamony and perfect and delicious!
We have a persimmon tree so I'm glad to find another good recipe. The only problem is this was far too sweet. I would add just 2/3 cup of sugar. Also, it overbaked on the outside. I might try baking it in a waterbath next time.
I have loved this recipe in years past but is has evolved in to something even better over the last few years.
First off, I mistakenly used evaporated milk once instead of sweetened condensed milk and it made a vast improvement - now I always do it. It makes it moist, decadently dense and a smidge less sweet, which I prefer.
I also like to double this recipe and cook it in my grandmother's bundt pan (adding about 20 minutes to the cooking time) and I find that a water bath helps keep it moist and uncracked.
This year I've had to cut out gluten but didn't want to cut out this holiday favorite. To replace the flour I used 1/2 Bob's Red Mill Gluten Free All Purpose Baking Flour, 1/4 Tapioca Flour and 1/4 Sorghum Flour plus 2 tsp of xanthum gum.
Other additions: a jigger of brandy cream, 1/4 tsp nutmeg. 1/4 tsp cloves.
My family loves this and fondly refers to it as Piggy Pudding.
WOW! I did not expect this to taste so great! I was kind of weary at first with the SCM because I don't really care for it, but it's not too sweet. This pudding is absolutely delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Gram's Persimmon Pudding
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 72
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