This was very yummy! The persimmon by itself was terribly bitter but in this recipe it was absolutely delicious!
I have not yet tried this particular recipe, but persimmons were an integral part of our yearly foraging pattern when I was growing up and we always had frozen pulp on hand. This is an unusual fruit, and care must be taken in order to ensure a pleasant experience. First, and most important, NEVER pick the fruit from the tree, at least until after gaining some familiarity with the fruit, it must be fully ripe and soft, otherwise we call it "puckery" and it is a most unpleasant and unforgettable taste which may put one off persimmons forever. The fruit is best when soft, and it is generally best to wait til they fall. This will vary from one tree to another, some here being good in August while others will not be ready till a frost or freeze. The ones that fall will look nasty sometimes, bits of leaf and dirt stuck to them, but this is MUCH preferable to an unripe fruit. Simply mash them through a colander to remove the seeds and debris, a bit messy true but sometimes really good food requires a bit of work. We are currently in the midst of harvest season here in Southern Indiana, and while we are in the midst of a severe drought and this was a record summer here for heat, the fruit is, to my taste buds, some of the sweetest I've ever encountered. Give it a try, but do it properly, and you should have good results.
You have to bake it for more like an hour. I put my oven at 315 for the first 35 minutes, then turned it up to 325 and kept setting the timer for 10 minutes. I baked it for another 35 minutes at 325. I used a little less sugar than it called for, too. Probably 3/4 cup. Great recipe, though!! And I shot a photo of mine since there wasn't one here. Use Hachiya persimmons when they are squishy ripe. No bitterness whatsoever. They can also ripen after being picked. The birds can get them or they can fall and splat on your head, as happened to my neighbor.
Delicious! Can't keep this stuff in the kitchen, everyone loves it.
Greetings from Portugal. I have a persimmon tree in my front yard along with other fruit trees. I never knew you could make pudding out of them, this is a great receipe it worked out really good for me. For those who do not know, persimmons have to be eaten when really ripe,or they won't taste very good they will taste very dry if not fully ripe! Thank you Rhonda for sharing this receipe.
We just tried this. It was delicious except too sweet, even after going to 3/4 cups of sugar. We will try again with 1/2 cup and will increase the cooking time. Very promising.
I don't care for the persimmon fruit, but wanted to cook something for my mother-in-law who loved persimmons. This recipe was just what I needed. This pudding recipe is excellent.
Did you ever have one of those neighbors that grew too much of something and just knew they needed to give it all to you?? My MIL's neighbor has a persimmon tree. When presented with a plethora of persimmons she decided to make this, and after having some I borrowed some persimmons to make my own. I found the flavor and texture to be somewhat close to pumpkin pie. It was wonderful warm and tasted nothing of persimmon.
I've had lots of different persimmon puddings and this one is the best. Not dense or wet or heavy. I could taste the fruit and yet no bitterness and the cake was light and tasty. I will make this again.
I served this as Christmas dessert with whipped cream. Several folks said they were too full and only wanted "a tiny sliver" . They all came back for seconds. I didn't any leftover-waaaah, yes Virginia, it is THAT good. PS-you can pulp the persimmon and freeze it. So it doesn't make any difference what time of year you want this luxurious dessert, this is it.