*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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.
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!
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.
I cut the sugar by 1/2 c. Stir twice in 15 minute intervals. I might add a dash of nutmeg next time. This is great with ice cream or whipped cream. Additional note: I have made this 3 times now and it is important to adjust the recipe based on the type of persimmon you are using hachiya (round deep orange) persimmons are very sweet and give this pudding a great caramelized sugar flavor. You can cut another 1/4 cup sugar when using hachiyas. The fuyu persimmons are less sweet. I use 2 cups sugar for them.
Very tasty and simple. I used 2 cups of milk and 2 cups of sugar and threw in some more spices and two aging nectarines. The final product has a great texture and good rich taste but it is too sweet--it probably just needs to be served with some yoghurt cream ice cream or meringue.