Persimmon pudding is more than just a dessert; it’s a celebration of flavors, memories, and traditions. Its unique taste and comforting texture make it a standout dish that can bring family and ...

2 tablespoons butter, melted. Generously grease and 8-by-8-inch baking pan. Preheat oven to 325 degrees. Using a wooden spoon, stir baking soda into persimmon pureed and beat well.

The persimmon and cocoa pudding can be stored in the refrigerator for 2-3 days. Advice. If the persimmons don't seem sweet enough, try using sweetened cocoa or add a little sugar to the pudding.

Bake until the pudding has risen and is firm, about 45 minutes. The center will fall, but that’s fine. Serve warm or at room temperature with cream – softly whipped cream or poured heavy cream.

Add the persimmon pulp, milk, egg, and vanilla extract and stir to combine. Place in an 8" x 8" baking dish and bake for 45 minutes. Look for persimmons between October and February.

Mix persimmon puree, milk, oil, vanilla, nuts, raisins and sugar. Stir cinnamon and baking soda into flour, then add to mixture and blend in. Scrape into buttered pudding mold. (Or use a buttered ...

An 1896 Indianapolis News article noted that not even sheep or goats would eat persimmons. They are an acquired taste to be sure and a taste that’s hard to explain.

1. Preheat oven to 250 degrees. Combine all the pudding ingredients. When well-blended, pour into a greased steamed pudding mold or a ceramic or Pyrex dish. Cover the pudding container tightly ...

But her persimmon pudding is not really up these cats’ alley; in fact, the little-known, regional dish is unfamiliar to most people around the country. Never tried it either?

If the pilgrims had planted persimmons instead of pumpkins, we’d all probably be making steamed persimmon pudding for Thanksgiving, not pumpkin pie. But we all might be making persimmon pudding ...