Recipe by Stephanie
"Serve this rich cake-like pudding with either whipped cream or caramel sauce."
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2 1/2 cups
2 1/2 cups
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.
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.
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.
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.
This is an unusual dessert--people look at it with doubt in their eyes, but once they taste it they are converted. Of course, the butter sauce (follows) is a key part--cut the pudding into squares, place on individual serving plates with an ample drizzle of butter sauce. Two cups of persimmon pulp equals 5-6 persimmons, peeled and blended in a food processor. I eliminated the baking powder because we like a dense pudding, and the little bit of soda works just fine. If you do that, you must use buttermilk rather than plain milk. I cut the sugar back to 1-1/2 cups and upped the vanilla to 1 tsp. The baking time required for me was 1 hour and 10 minutes. This also freezes well, wrapped tightly in foil. Make it in season, enjoy all year. Butter sauce: Combine in saucepan: 1/2 cup butter, 1 cup sugar, 1/2 cup cream, pinch of salt and 1-1/2 tsp. vanilla. Heat until sugar is melted and mixture is smooth.
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!
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.
This was an extraordinarily delicious recipe. The texture of the pudding does resemble more of a bread pudding, but I found this to be phenomenal and wouldn't change it if I could. I cut back the sugar to 1 1/2 cups and it was still very sweet. It may need extra baking time; wait until it's puffy throughout, has a nice brown color, and a knife comes out clean.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 538
** Calories from Fat: 81
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