AWESOME! I've made persimmon 'pudding' for years, and this will now take it's place. I was trying to finish off some persimmon pulp, so added an extra 1/2 cup into this recipe, then after reading other's comments, aso added an extra egg and extra 1/4 c. flour to make a little more 'cake-y.' I also omitted the vanilla and just added a little extra spice in it's place. It was perfect!!! I won't change a thing next time. We ate it plain- no icing, no whipped cream, nothing- it was delicious on its own.
Thanks for sharing this recipe. =)
4 users found this review helpful
Sep. 28, 2012