Somewhere between gingerbread and pumpkin pie lies this irresistible persimmon pudding from Camari Mick, pastry chef at The Musket Room and Raf’s in New York City. The moist, gooey cake shines a ...

Recipe adapted from Lincoln University Cooperative Extension-Native Plants Program. 1. Preheat oven to 350 degrees Fahrenheit. 2. Bring raisins and milk to a boil in a small saucepan over medium heat.