Reviewed: Nov. 24, 2009

Very nice, tastes like ginger-bread, some of the variations were great additions to this recipe a wonderful holiday semi-sweet dish.

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Magi Lane

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Reviewed: Nov. 21, 2009

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.

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senjimom

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Reviewed: Nov. 16, 2009

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!

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aunt jemima

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Reviewed: Nov. 8, 2009

MMMM!!! This was great!! I had never had a persimmon before last week, and I saw some and wanted to try one. Then I had 3 left over and looked on AR...I really enjoyed this!! I had a carton of cream, and I put in about 1/2 cup of whole cream to make sure it would be really moist! Great sweet buttery taste!!MMM!!

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rhondamich

Cooking Level: Intermediate

Living In: Niles, Michigan, USA

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Reviewed: Nov. 3, 2009

This was tasty, and although the "pudding" title was misleading, I did notice the amount of flour in the recipe, so I wasn't terribly surprised when it came out "cake". Still, good. Added nutmeg and cloves.

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Emily D.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Jan. 16, 2009

I am from the home of the Persimmon Festival and know good puding. This was cakelike and I was very disappointed. No one would eat it.

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jeni

Cooking Level: Intermediate

Home Town: Orleans, Indiana, USA

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Reviewed: Dec. 7, 2008

Very tasty but overflowed all over the oven because the pan I put it in was too small....

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lisamarie78

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Tulare, California, USA

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Reviewed: Oct. 17, 2008

this took me 3 hours to get 1 cup of pulp,I peeled, then getting the seeds out, it also turned out to be a cake with a wang to it, I think to much baking soda,wouldn't make this one again,all that work and its messy to make..

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michelle

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Reviewed: Apr. 15, 2008

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!

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Doonesbaby

Cooking Level: Intermediate

Living In: Wollongong, New South Wales, Australia

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Reviewed: Dec. 16, 2007

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.

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Caroline Kisch

Cooking Level: Expert

Home Town: Riverside, California, USA

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Reviewed: Dec. 4, 2006

I guess the updated recipe works... mine turned out moist and cinnamony and perfect and delicious!

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Traci

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Reviewed: Jan. 11, 2006

Amount of baking soda has been updated to 2 teaspoons as originally submitted. We apologize for the error.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 10, 2006

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!

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