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Persimmon Pudding
January 17, 2012

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.

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