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Persimmon Pudding
December 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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