Ruby Blackburn Lambert's Persimmon Pudding

Cornelia Lambert called the Hidden Kitchens Hotline to tell us how her grandmother, Ruby, turned her legendary cooking into a local fundraiser for Habitat for Humanity.

This recipe was suggested by Cornelia Lambert, a caller to the Hidden Kitchens Hotline. Her call is featured in the first story in this series.

Ruby Blackburn Lambert’s Persimmon Pudding

This is Ruby’s recipe, in her own words:

From at least a quart of ripe persimmons, remove hulls and put through a food mill or ricer to remove seeds

Ingredients:

1 cup butter-flavored Crisco

2 scant cups sugar

4 eggs

2cups self-rising flour

1 tsp salt

1 cup whole milk

2 cups persimmon puree

2 cups fine bread crumbs

3 tsp cinnamon

Cream shortening and sugar in food processor.

Add eggs and mix, then pour into a large bowl. Stir in persimmons and milk, then add dry ingredients. Mix well. Pour into three rectangular pans or four pie pans (butter with Crisco).

Bake at 325 for 45 minutes. Remove from oven "when the pudding has pulled away from the side of the pan."

Serve hot from the oven or reheat and top with chopped pecans, whipped cream — or better yet, butter pecan ice cream.

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