This is an old-fashioned persimmon pudding recipe from which people who say they don't like persimmon pudding DO like this one. It is more moist and more like the consistency of pumpkin pie filling. It's wonderful topped with whipped cream or milk poured over it. Preheat oven to 300 degrees F (150 degrees C).
This low carb vanilla pudding recipe uses heavy cream and almond milk, eggs, gelatin, and a low carb sugar substitute to achieve it’s creamy goodness. It takes about 15 minutes to make but needs several hours of chilling time. It’s sugar-free but it’s luxurious texture won’t leave you wanting for more…
2 cups (500ml) Hachiya persimmon pulp (about 3 large or 4 medium fruits) 4 tbsp (60ml) melted unsalted butter. 2 large eggs. 1 cup (200g) lightly packed brown sugar. 1 cup (200g) granulated sugar (see notes*) 1 tsp (5ml) vanilla extract. 2 cups (250g) all-purpose flour. 1 tbsp (15ml) baking powder.
This richly spiced dessert is the best way to use fresh persimmons while they're in season. You'll find two common types at stores in the fall. Fuyus (pictured) have a squat shape and remain firm even when ripe. Remove skin with a vegetable peeler. Heart-shaped Hachiyas ripen to a very soft texture.