Reviewed: Dec. 24, 2011

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.

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Reviewer:

Beth C

Reviewed: Dec. 18, 2010

This was amazing!! It was moist, not too sweet... what a great way to use up persimmons from our tree. Thank you for the recipe. I'm making it again this week and might even make extra to freeze.

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Reviewer:

lendo

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Reviewed: Feb. 4, 2010

This is a delicious dessert. I found that after a few days it was even better. Keep in the fridge and warm it up before you eat..with a scoop of vanilla ice cream..deeeelicious!!!

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Reviewer:

soycarlalee

Cooking Level: Expert

Home Town: Watsonville, California, USA

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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Reviewer:

Magi Lane

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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Reviewer:

senjimom

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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Reviewer:

aunt jemima

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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Reviewer:

rhondamich

Cooking Level: Intermediate

Living In: Niles, Michigan, USA

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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