June 15, 2017
Hope this little recipe for Persimmon Pudding finds you well. I have always loved persimmon and am a big fan of dried persimmons. However it takes too long to make it and I prefer something less time and energy consuming so I can actually enjoy making it. For Victorians (Australia), May is the season for persimmons and they easily ripe, most importantly, they taste amazing! And for me, making something not just for adults but also for the little ones can be a win-win, so here we go.
Total Time: 2.5hrs
- Yields: 2 Servings
1Peel the persimmon and cut it into pieces, or if its quite ripe, just leave it in the bowl
2Pour in the milk and blend, I used stick blender which I just love.
3Divide the mixture into 2 glasses and cover with plastic wrap.
4Store the persimmon puddings in the fridge for 2 hours. After that transfer them on a plate.
5Add some toppings but totally optional (e.g. Oreo cookies, bananas, ice cream) and ENJOY! Or just as it is, little ones will be amazed, at least little Zonni thinks so 🙂