Authentically flavorful chicken skewers with a Greek flair! On grilled vegetables, marinade is also fantastic.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
Ingredients
- 2 ½ cups white sugar
- 2 cups persimmon pulp
- 2 large eggs, beaten
- ½ teaspoon baking soda
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1 pinch salt
- 2 ½ cups milk
- 4 tablespoons melted butter
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish.
- Combine sugar, persimmon pulp, eggs, and baking soda in a mixing bowl. Mix well.
- Add flour, baking powder, cinnamon, vanilla, and salt. Pour in milk and melted butter. Stir to combine.
- Pour into the baking pan and bake in the preheated oven for 55 minutes. The pudding will rise but will fall when removed from the oven.
Nutrition Facts
| Calories | 539 kcal |
| Carbohydrate | 110 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 311 mg |
| Sugars | 66 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe was great! A little sweeter than I thought it should be, and took longer than 55 mins to bake. Texture turned out just how I like it. Will make again with maybe 1 1/2 cup of sugar. All around a great recipe!!
Have made this recipe now three times and each time I have used a different type of flour that has no gluten in it and it is come out so delicious every time I love this. I also only used one cup of sugar and then also added walnuts to this this is one of my favorite recipes especially since I have a persimmon tree in my yard
This recipe was delicious. The only thing I did different was use half the amount of sugar after reading the reviews. I will definitely keep this recipe for future use.
Turned out delicious, don’t tell anyone, but I think it’s even better than grandma’s!
I haven’t made this yet because my persimmon trees are only a few feet tall and not producing fruit yet…can’t wait! But…before planting, I spent a great deal of time reading about persimmons. There are two types of them: astringent and non-astringent. American persimmon are astringent until ripe, but are hardier and much sweeter than the non-astringent type. This recipe doesn’t clarify what type to use, so I imagine that if you used American persimmons you would want to cut way back on sugar; however, if you used the other kind (the kind you’d find in a supermarket), the amount of sugar might be called for.
I made this and it was very good. I only put 1/2 cup of sugar and that made it plenty sweet, 2 1/2 cups would be way too much.
Love this recipe! I have made it twice so far this season with fresh persimmons from my trees and everyone loves it. Served warm or cold with a dollop of whipped cream on top. Yummy!
I pretty much followed the recipe, cut back on the sugar a little. I felt it was best plain but others liked it with ice cream.
Delicious but too sweet. I cut the sugar to 1.5 c. Next time I’ll cut the sugar back to 1 c. Also cook time was at least 30 min longer. But it was amazing – very similar to what my mother used to make. A little whipped cream puts it over the top.
I absolutely loved this dish. I made it for my residents at a senior living community and they just raved over it!
My husband and I enjoyed it! I did make only slight changes! I used almond milk, pampered chef cinnamon plus spice blend, Danish butter with sea salt without adding salt, also I used unbleached flour. I cooked 5 min longer It came out delish!
I cut the recipe in half and reduced the sugar to 1/2 cup, which was still plenty sweet. Next time I will omit the butter, as I think it makes it taste a little greasy. But I like the recipe and will use it again with those modifications.
This recipe is WAY TOO SWEET! Absolutely ruined my beautifully ripe persimmons. Go with another recipe or cut the sugar in half.
It was delicious. I only used 1.5 cups of sugar and increased the cinnamon to 1 t and the vanilla to 1 t. I thought 2.5 cups of milk was a lot, but I used it all and no problem!
I made this exactly as the recipe says to, and it came out amazing. My son loves it. I’ll use this recipe again.
Good! I had only 1 persimmon, so I halved the recipe. The fruit was so sweet, and the sugar content scared me a little, so I reduced the sugar to 1 cup and used some sour milk. I also used whole wheat flour for about 1/3 of the flour portion. Still quite sweet, but very nice warm with whipped cream. I’ll probably double the cinnamon and add the same amount of cardamom the next time I make this. Will continue to use soured or buttermilk. Then it will likely be 5 stars.
This is very good. I made as written except for only using 2 cups sugar, 1 tsp vanilla, and I accidentally only used 2 cups milk. Mine was done at 50 minutes. It was the perfect crunchy texture on the top and sides and the perfect creamy pudding in the middle.
I used 2 cups sugar instead of 2 and 1/2 and it was still plenty sweet. I also added 1/4 tsp cloves and 1/4 tsp nutmeg for just a little more spice. Very good pudding. Although mine was still a bit soft/wet in the middle after 55 mins, so I will cook it 10-15 mins longer next time and keep an eye on it. 🙂
The flavor and texture were great. Based on other reviews, I cut the amount of sugar in half. I will bump it back up slightly next time, but not to the full amount. Maybe 1-1/2 cups sugar. I will make it again.
I followed others advise to reduce sugar which I did by almost half and still a little to sweet but really good flavor. I did mix half white sugar and half brown sugar. I also had to cook almost an extra hour. I reduced oven temperature to 300 the last 40 minutes to avoid burning the edges. Definitely a rich dessert.
well i have to be honest. i missed our local persimmon harvest so I’ve had this recipe set aside for awhile. i had some over ripe bananas so i thought i would substitute bananas for the persimmons. it came out great. easy and delicious and a good way to use up those bananas. really good .