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.
This persimmon pudding is a quick and easy dessert that can be whipped up in just a few minutes. All you need is 2 ingredients: persimmons & milk.
Tips: Persimmons are a type of fruit that taste like a mix between a peach and tomato. They’re in season during the winter months, for Victorians (Australia), May is the season for persimmons, so they’re perfect to use when it’s cold out!
Persimmon pudding is best served cold, so it’s the perfect dessert to make in advance. Whip up a batch on Sunday night for a week of easy, delicious desserts.
Plus for us, making something not just for adults but also for the little ones can be a win-win, so here we go.
Peel the persimmon and cut it into pieces, or if its quite ripe, just leave it in the bowl
Pour in the milk and blend, I used stick blender which I just love.
Divide the mixture into 2 glasses and cover with plastic wrap.
Store the persimmon puddings in the fridge for 2 hours. After that transfer them on a plate.
Add 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 :)
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