Original recipe yields 12 servings
Based on a 2,000 calorie dietSee full nutrition
I love persimmon pudding and have been eating it since I was a little shaver. Whether that makes me a conisuer or not I don't know but this is the best I have ever made. Also took some to where ...
This pudding is dense and sweet, and the persimmons provide more of a light floral perfume than a distinct flavor. We really enjoyed it. This was the first taste of persimmons for most of us.
Wonderful! Every Holiday we try at least 1 new recipe. This was by far the biggest hit! When my store got in Persimmons, everyone ask me what they were used for. Of course I searched allrecip...
I will make this recipe again. It was easy to make and a great way to use the Hachiya persimmons we had that were getting mushy.
This is the very same recipe my grandmother from Mitchell used each year w/o buttermilk- whole milk will work.
I used sweetened condensed milk instead of heavy cream cause I didn't have any. And while cutting the recipe in half I forgot to cut the amount of sweetened milk in half. OOPS... While the puddi...
This was a first for our family as we had never seen nor tasted a persimmon! The recipe turned out well, but is too sweet for our taste. I will serve it with a choice of toppings: real whippin...
It was wonderful, just the way it is, I wouldn't change anything.
Thanks to Grandmother Nonnie, that's all I can say. It was delicious! We thoroughly enjoyed eating it here in Portugal.