Persimmon pudding is an American classic that seems to have fallen out of fashion; give this quick, easy dessert a try and you’ll wish persimmons were available year-round.
What to buy: We used Hachiya persimmons in this recipe. They must be totally ripe and very soft or they’ll impart an astringent note to the pudding.
Game plan: The pudding will last up to 5 days when refrigerated in a covered container.
This dessert was featured as part of our Recipes for Fall Ingredients photo gallery.