Reviewed: Mar. 5, 2012

what a great way to get rid of persimmons that were going way too soft. my family raved about it!

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Reviewed: Jan. 3, 2012

This recipe is perfect! A lot of the reviews mentioned making changes like cooking it longer and cutting out sugar. It's a pudding so just cook it the 55 min. then let it cool, set up, and dry out. When it is has cooled it will be thick enough to use a spatula to serve it with. It is going to be sweet, but it is just that a sweet treat. It won't take much to satisfy those taste buds. An exceptional recipe and new favorite in our home.

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James

Reviewed: Oct. 17, 2011

I altered this recipe slightly, but I loved it. Very pudding-like, less cake like, but that's how I prefer it. Here are the changes I made to make this recipe a little healthier. I used only 2 cups of sugar instead of 2 1/2, 1 cup white sugar and 1 cup brown sugar. I used 1 1/2 cups white flour and 1/2 cup whole wheat flour rather than 2 cups white flour. I couldn't even taste the whole wheat flour, next time I'll probably try half and half. Final change: light butter instead of regular, but I wish I had tried 2 tablespoons applesauce and 2 tablespoons light butter. Also, I did about 3/4 teaspoon cinnamon and think more spices could still be added. All in all, though, I'm very happy with this recipe. It is certainly delicious.

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6 users found this review helpful

Reviewer:

Kelsey Elizabeth

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

Reviewed: Nov. 11, 2010

This was unbelievable. We loved it, all of the kids and especially my husband. Thanks!

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10 users found this review helpful

Reviewer:

JenInCalifornia

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

Reviewed: Dec. 20, 2008

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.

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20 users found this review helpful

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Cheryl

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

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Cooking Level: Expert

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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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31 users found this review helpful

Reviewer:

kassinator

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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

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

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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5 users found this review helpful