Yes, they are in the persimmon family, but a tropical one that is. Reason for evergreen, so it's doesn't go dormant like a regular persimmon does. Chocolate spaote, but has no chocolate taste at all, though can be used for baking in anything chocolate related with added cocoa powder for the chocolate taste or just baking for a black chocolate color like look. When that tree fruits for you, you will have more than enough to share with your whole neighbor and don't park any valuable cars/ trailers, etc under neath, it will be like large black bird poop splatter all over under neath or on anything underneath. Unless you're a lover of the fruits, then you're problem might be a bit less, since it can be very prolific once mature and even then you can not eat all the fruits;)

Am I understanding the questions correctly? You are going to mix all of that stuff up on Friday, put it in the crockpot, set a timer so it comes on on Saturday? If my understanding is correct, I think the texture of the bread pudding is the least of your worries. Or did you mean you were going to mix the ingredients together on Friday and then refrigerate until Saturday evening? I think if you do that, you will be ok, but you will need to add to the cooking time because your ingredients will be thoroughly chilled. For what it is worth, my bread pudding recipe calls for soaking the torn-up french bread in milk for several minutes, then using your fingers to moosh up the bread in the milk. Mine has a pudding like texture. There are no discernible pieces of bread.

Maid, this is my favourite "corn custard" recipe. It uses fresh or canned kernel corn, with the addition of eggs and cream. It is light, because the mixture is processed in the blender. You can adjust the texture by more or less processing. It can be made in a casserole dish and spooned out, or as individual servings in small custard/souffle dishes. Light Corn Custard Source: Victory Garden 2 cups scraped corn (or canned or frozen) 4 eggs 1 cup heavy cream 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon pepper Dash nutmeg 2 tablespoons melted butter/margarine . Combine ingredients and spoon into a 1 1/2 quart baking dish. Place in a roasting pan; pour boiling water two-thirds up side of the baking dish. Bake in a preheated 350�F oven for 1 hour or until the top is golden and a knife tests clean. Serve immediately. For a smoother more uniform texture, puree corn and add two tablespoons of flour and proceed as above.

I remember my great-grandmother baking a chocolate pudding cake when I was a child, though I don't remember if she made hers from scratch or from a box. Anyhow, here is our family's favorite recipe. Chocolate Upside Down Pudding Cake 1 cup flour 1 tablespoons baking powder cup cocoa powder ¼ teaspoon salt ½ cup sugar ½ cup margarine ½ cup milk 1 teaspoon vanilla extract Sauce: ¾ cup sugar ¼ cup cocoa 2 cups boiling water Preheat oven to 350 degrees. In a large bowl, stir together the flour, baking powder, cocoa and salt. Add the sweetener, margarine, milk and vanilla and mix together until Âjust mixed. Spread in a lightly oiled casserole dish. Set aside. In a medium bowl, mix together the sugar and cocoa. Sprinkle evenly on top of the cake mixture. Carefully pour the boiling water over top. NOTE: DO NOT MIX THIS TOGETHER! It will do its own thing in the oven. Bake for 40 minutes. To serve, scoop out portions  the cake will be on top and the pudding will be on the bottom. If you are interested in more pudding cakes - here is a post I saved from a year or so ago on the cooking forum regarding pudding cakes. (Sorry, I didn't save who posted what recipe.) I have only made the blueberry pudding cake and it was excellent. Lemon Pudding Cake 2 eggs, separated 2/3 cup milk (increase to 1 cup if you like lots of sauce) 1 tsp. grated lemon peel 1/4 cup lemon juice 1 cup sugar 1/4 cup flour 1/4 tsp salt Beat egg white until stiff and set aside. Beat egg yolks slightly; beat in milk, lemon peel and juice. Beat in dry ingredients until smooth. Fold into egg whites. Pour into ungreased 1 qt casserole or pan. Place casserole into square 9x9 pan, on oven rack, and pour in 1" very hot water. (I dont always do this and it turns out ok) Bake at 350 until golden brown, about 45 to 50 minutes. Can serve warm or cold. GINGERBREAD PUDDING CAKE 2-1/2 cups flour 1/2 cup sugar 1-1/2 tsp. Baking soda 1 egg 1-1/4 tsp. Ginger 1 tsp. Cinnamon 1/2 tsp. Salt 1/2 tsp. Allspice 1/4 tsp. Nutmeg 1/2 cup softened butter 1 cup molasses 1-1/3 cups melted butter 1 cup water 3/4 cup brown sugar 1-1/2 cups hot water Preheat oven to 350° F. Combine flour, baking soda, ginger, cinnamon, allspice, salt, and nutmeg, and set aside. In a large bowl beat ½ cup softened butter and sugar on medium until creamy; add egg and continue beating until well mixed. Continue by adding flour and alternating with molasses and 1 cup water. Pour into greased 13- x 9- x 2-inch baking pan. Sprinkle with brown sugar. In medium bowl combine 1-1/2 cups hot water and melted butter. Gently pour over batter. Bake for 40-55 minutes or until top cracks. Serve hot with cool whip or whipped cream. Yummy! Recipe by Jennifer Jeffries of Texas. APPLE PUDDING CAKE A fruity, crusty, gooey version of the crusty, gooey and more familiar chocolate pudding cake. Cake mixture: 1 cup chopped pecans 2/3 cup vegetable shortening 1-1/3 cups granulated sugar 2 eggs 2 tsp. baking soda 2 tsp. cinnamon 1 tsp. ground nutmeg 2 cups all-purpose flour 6 cups peeled and chopped apples (about 5 medium apples) Sauce mixture: 1-1/2 cups packed brown sugar 2 Tblsp. flour 1/4 cups (1/2 stick) butter 1 tsp. vanilla 1 cup water 1 cup heavy cream, optional Preheat the oven to 325° F. Grease a 13- x 9- x 2-inch pan. In a frying pan over low-medium heat, toast the pecans until they begin to color and become fragrant, about 7 minutes. Pour into a dish and set aside. In the large bowl of an electric mixer, cream together the shortening and granulated sugar. Add eggs, one at a time, and beat well after each addition. Sift together the baking soda, cinnamon, nutmeg and flour, and beat into the sugar mixture. Fold in the chopped apples and the nuts. The mixture will be stiff. Spread into the prepared pan. (Don't bake it yet.) In a medium saucepan, stir together the brown sugar and the 2 tablespoons of flour. Add the butter, vanilla and water, stir, and bring to a boil, stirring occasionally. Boil gently for 3 minutes, stirring often. Pour this hot sauce evenly over the batter. Do not stir. Bake 1 hour. Serve warm, with whipped cream if desired. Serves 10 to 12. From the Minneapolis Star-Tribune, 6/14/01. BLUEBERRY PUDDING CAKE 2 cups fresh or frozen blueberries (no need to thaw) 1 tsp. ground cinnamon 1 tsp. lemon juice 1 cup all-purpose flour 3/4 cup sugar 1 tsp. baking powder 1/2 cup milk 3 Tblsp. butter or margarine, melted Topping: 3/4 cup sugar 1 Tblsp. cornstarch 1 cup boiling water vanilla ice cream, optional Toss the blueberries with cinnamon and lemon juice; place in a greased 8- inch square baking dish. In a bowl, combine flour, sugar, and baking powder; stir in milk and butter. Spoon over berries. Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake at 350° F. for 45-50 minutes or until cake is golden and tests done. Cool a bit and serve warm with vanilla ice cream. Serves 6. Recipe from: Taste of Home magazine. DATE PUDDING CAKE 1 cup all-purpose flour 3/4 cup packed light brown sugar 1 tsp. Baking powder 1/2 cup milk 1 cup chopped pitted dates 1-1/4 cups boiling water 1 cup chopped pecans or walnuts 3/4 cup packed light brown sugar 1 Tblsp. Margarine or butter 1 tsp. Vanilla Unsweetened whipped cream (optional) Grease a 2-quart rectangular baking dish; set aside. In a large mixing bowl stir together flour, 3/4 cup brown sugar, and the baking powder. Add milk; mix well. Stir in the chopped pitted dates; spread the batter in the prepared baking dish. In a medium mixing bowl stir together boiling water, pecans or walnuts, the remaining 3/4 cup brown sugar, margarine or butter, and vanilla; pour over the date mixture in the baking dish. Bake, uncovered, in a 350° F. oven for about 30 minutes or until set. Serve warm with unsweetened whipped cream, if desired. Makes 12 to 16 servings. CINNAMON PUDDING CAKE 1 3/4 c. brown sugar 1 ½ c. cold water 2 Tbsp. Butter 1 c. milk 1 c. sugar 2 Tbsp. Butter 2 c. flour 2 tsp. Baking powder ½ tsp. Salt 2 ½ tsp. Cinnamon ½ c. chopped walnuts ( optional ) Preheat oven to 350° Combine brown sugar, water & 2 Tbsp butter in small saucepan, bring to a boil, remove from heat & set aside. Cream together 2 Tbsp. Butter and sugar, add milk, then add flour, baking powder, salt & cinnamon.Spread in ungreased 9 x 9 x 2 in. Pan or oven proof dish. Pour reserved brown sugar syrup over batter-sprinkle with nuts. Bake 35-40 min.