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Sweet and juicy persimmons are the base of this classic holiday pudding recipe from "The Martha Stewart Living Christmas Cookbook." Soft whipped cream can be served as an alternative topping to sour lemon sauce.

Source: Martha Stewart Living, November 1997
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  • jenpseelygmail
    28 NOV, 2015
    Made for Thanksgiving 2015. The amount of batter in the pudding leaked out of my 8-cup mold and into the boiling water; too much batter for the mold specified. It tasted just fine, but I think I lost about 1.5 cups of batter into the water.
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  • Patricialikes
    10 DEC, 2010
    I wonder how plums would work with this pudding recipe?
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  • margrow
    10 DEC, 2010
    I hate to change a recipe, but what can I use to replace the persimmons when I can't purchase them?
    Reply

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