Until a year ago, I had only used persimmons as table decorations but had never actually tasted a persimmon – even though I’ve lived here in Indiana for almost 20 years and persimmons are well-known in these parts. We’d tucked some pulp away in the freezer and The Professor found a recipe he wanted to try – I was more than a little suspicious but he forged ahead and I am now happily eating my words . . . uhm . . . pudding.

But the real question is: is persimmon pudding or it is cake? The lightly cinnamon-spiced batter bakes up with crispy-chewy edges and a beautifully dense center that is at once sweet, cinnamon-y and persimmon-y; topped with sweetened whipped cream and a drizzle or two of caramel sauce and I’ll leave it to you to decide.


And while I can’t say this pudding is a showstopper in the looks department, I do encourage you to invite your friends over – because you’ll be tempted to eat the entire pan by yourself . . .

Don’t say I didn’t warn you.

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