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Reviewed: Feb. 6, 2008

This is the recipe my grandmother used. We had it often, served with whip cream. I can't wait to get some frozen persimmon pulp and make this.

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Lucky Noodles

	Cooking Level: Intermediate Home Town: Hanover, Indiana, USA Living In: Noblesville, Indiana, USA
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Reviewed: Oct. 20, 2007

I have never made anything with persimmons before, but was anxious to try. This was AMAZING. I listened to the reviews and left out a cup of sugar, plus i substituted 1/2 cup of sugar for 1/2 cup of splenda. You could not tell the difference. I also had less than half a can of pumpkin leftover so I threw that into the mix. This was SO good. In fact, as I was attempting to stir every so often throughout cooking my roommate and I ended up using that to take huge bites while it cooked. Seriously SO good. I love the texture of this pudding. Rich, dense, and slighly gooey. YUM!

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kassinator

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Jan. 3, 2007

Made this for Christmas. It took closer to 2 hrs to be close to done. reduced the sugar to 2 cups and it was still too sweet. Would try something else to do with the persimmons.

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P.L.

	Cooking Level: Intermediate Home Town: San Francisco, California, USA Living In: San Leandro, California, USA
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Reviewed: Jan. 2, 2007

I would agree that it is too sweet. Use 1 cup less sugar, but definitely will make it again with that change.

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dizziepixie


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Reviewed: Oct. 17, 2006

Once you've found the persimmons, this recipe is super easy and has delicious results! I make it year after year as soon as I find the main ingredient in the grocery store. The finished product is very similar to bread pudding.

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melissarx78

	Cooking Level: Intermediate Home Town: Moline, Illinois, USA Living In: Naperville, Illinois, USA
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Reviewed: Dec. 1, 2005

This recipe calls for too much sugar. The results were good but too sweet. I would cut back a full cup of sugar when making it next time.

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9 users found this review helpful

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Lisa


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Reviewed: Nov. 23, 2005

Wow! My aunt Pam used to make this every year for us when I was a kid. Don't see her as often anymore, so I made this recipe. Very sweet, but delicious. Definately needs whipped topping on it! Mine needed baking an extra 5 minutes, but I also put extra persimmon pulp in it.

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3 users found this review helpful

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NLNIEMEY

	Cooking Level: Expert Home Town: Shoals, Indiana, USA Living In: Indianapolis, Indiana, USA
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Reviewed: Nov. 13, 2005

I followed the other reviewers advice on the following items: stirred the pudding every 15 minutes while baking, and added more vanilla/cinammon. Be advised, when i put this in the pan to go in the oven, it looked awful, but it turned out as the yummiest type of thick pudding I've ever had. And to save money I used over-ripe persimmons, the kind that small markets will sell for a fraction of the cost (like brown bananas). I will make this year-round, but the flavors are especially appropriate in the fall.

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4 users found this review helpful

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kelly

	Cooking Level: Intermediate Home Town: Idaho Falls, Idaho, USA Living In: San Francisco, California, USA
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Reviewed: Nov. 6, 2005

This is the same recipe that has been in our family for 130 years -- with just one change. If you stir the pudding every 15 minutes while baking, you won't get a crusty top, and it will be less cake-like and more like a true pudding. Very rich, so we just top with vanilla ice cream or whipped cream. Its also delicious cold.

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9 users found this review helpful

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KerryT

	Cooking Level: Expert Living In: Danville, Indiana, USA
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Reviewed: Feb. 21, 2004

Very tasty and simple. I used 2 cups of milk and 2 cups of sugar and threw in some more spices and two aging nectarines. The final product has a great texture and good, rich taste, but it is too sweet--it probably just needs to be served with some yoghurt, cream, ice cream, or meringue.

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5 users found this review helpful

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BLUEMEANIE42

	Cooking Level: Intermediate Home Town: Boone, North Carolina, USA Living In: Alphington, Victoria, Australia
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Reviewed: Dec. 19, 2003

always get compliments for this pudding when I bring it to carry in dinners. I use a bit more vanilla and cinnamon than it calls for. Wonderful texture and taste.

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7 users found this review helpful

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KATIANA


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Reviewed: Oct. 9, 2003

I actually haven't made this yet...but I ate it after my sister-in-law Vivian made it. It is AWESOME even without any whipped cream or ice-cream. I can't wait to make it myself.

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4 users found this review helpful

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nruebner


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Reviewed: Aug. 29, 2002

I had tasted a persimmon pudding years ago at a family gathering, and this one equalled it. I served it with a butter sauce from an apple cake recipe on this website. Our kids loved it.

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3 users found this review helpful

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AUNT MAMIE

	Cooking Level: Expert Living In: Niagara-On-The-Lake, Ontario, Canada
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