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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Reviewer:

the allrecipes staff

Home Town: Seattle, Washington, USA

Reviewed: Dec. 4, 2006

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

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Reviewer:

Traci

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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Reviewer:

Caroline Kisch

Cooking Level: Expert

Home Town: Riverside, California, USA

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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Reviewer:

Doonesbaby

Cooking Level: Expert

Living In: Wollongong, New South Wales, Australia

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. 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

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: 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

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: Nov. 4, 2012

My kids loved this. It's like a bread pudding with pumpkin pie flavor. Perfect with a sploosh of whipped cream on top. Not as good after a day, so plan on making this and serving soon after.

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