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Persimmon Pudding
November 13, 2005

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.

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