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.

Bourbon: How Woodford Reserve resurrected a 200-year-old whiskey recipe to fashion a new bourbon The first time I was presented with a persimmon, it was just as so many adolescents across the ...

It doesn’t help that persimmon pudding recipes can range from Rayhill’s custard concoction to a super-sticky quick bread from Mitchell-based persimmon pulp seller Dymple Green, to a bundt-type ...

I recently got a new cookbook in the mail. It’s not very big — at about 8-by-5-inches and a scant 130 pages or so of text, it’s dwarfed by many of the books in my collection. But like its ...

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 ...

For more than 70 years, Mitchell, Ind., has celebrated the persimmon with annual fall festival full of baked treats, parade floats and persimmon queens.