Persimmon pudding is slowly starting to make an appearance on Christmas tables, and it's no wonder why. People are looking for dessert ideas that are both festive and balanced for the holidays. And ...

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 2-3 ...

Preheat oven to 350 degrees. Sift together sugar, flour and baking soda. Add persimmon pulp, raisins, nuts, milk, vanilla and butter. Pour into a large casserole dish and bake for one hour or until ...

Hachiya persimmons aren't your average fruit. Most fruit can be consumed raw, but many people find this persimmon variety astringent. But once you puree the fruit, add some basic baking ingredients ...

Persimmon pudding recipes are sacred in Indiana, especially around Thanksgiving, so much so that Mitchell native Ro Pettiner felt obligated to call the New York Times about a recipe the newspaper ...

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. The Mitchell Persimmon Festival in ...

In a stockpot, combine the rice, water, milk, cardamom and saffron. Bring this mixture to a boil, then turn the heat down and put a lid on the stockpot. Let it simmer for another 5-7 minutes. Turn the ...

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 with ...

As broadcast on 774 ABC Melbourne's Drive program with Virginia Trioli. Butter a pudding basin that holds six cups. The pudding is very sticky so put a circle of non-stick baking paper on the bottom.