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“I never liked Persimmon pudding until I ate my mil. I used wild persimmons for years but the Japanese ones are larger and easier. Just be sure to use paper towels for cleanup as the persimmons will turn everything black.”
READY IN:
1hr
SERVES:
10
YIELD:
2 PANS
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients together and bake at 350 for about 30 minutes or until brown and sides pull away from pan.
  2. Makes 2 6 1/2 by 10 or one large pan.
  3. To make persimmon pulp persimmons must be washed and mashed through a sieve, usually takes 3 or 4 Japanese persimmons depending on size and a large amount of wild ones.

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