Persimmon Pudding Questions

[tifpaul]

We have a persimmon tree and I have used up almost all the fruit this year with various cakes, breads and muffins.

I would like to make a persimmon pudding, but I have never even tasted it.

Some considerations:
- I'd prefer not to use nuts (allergies) or dried fruit (disliked by some)
- I don't own a mold - and wasn't really wanting to buy one - is there something else I could use?

Can anyone describe what it's supposed to taste like?

TIA
Tiffany

[cristeen]

Leave the nuts and dried fruit out. Simple.

For a mold, I just used individual custard cups (6 oz), greased them, laid a piece of parchment cut to size over each cup (to prevent sogginess), put them on a rack over boiling water, and covered the whole thing.

The batter keeps in the fridge several days, allowing me to make a few for dessert one night, and the rest the next night.