In 2001, Pulse of the Planet listener Carrie Hamby shared with us her family’s recipe for Persimmon Pudding - a Thanksgiving treat! Since then, many listeners have contacted us requesting the recipe. Try it and let us know what you think.

“I’m very happy to share my grandmother’s recipe with you, in hopes that it will enliven and enrich more feasts this fall. My grandmother passed away in January of 1999, and her husband - who turned 90 <in 2001> - hasn’t had any of her persimmon pudding in some time, but between my mom and me we try to keep him supplied during this time of year. As he likes to say, “That’s good eatin’!”

Here’s the recipe, with a couple of my own comments in parentheses:

Stir 1/4 tsp soda into 1 cup persimmon pulp. Add 1&1/4 cups sugar, 1 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt and 1 egg. Beat well. Add 1 cup flour alternately with 1&1/4 cups milk, and 1 tbsp melted butter. Pour into greased 8×8″ pan. (I find that glass works best.) Bake at 325F for 50 minutes. Double recipe: bake 1&1/4 hours. Serve with carmel sauce.

Carmel Sauce: (The first part should be in a saucepan off the stove.) Mix thoroughly 1 cup dark brown sugar and 2 tbsp flour. Add 1 cup water. Put on heat and bring to boil, stirring constantly. Cook until thick. Remove from heat, stir in 2 tbsp butter and 1 tsp vanilla.

(Now, even if you have leftovers and eat it cold, the carmel sauce only has to be heated up a little to make it pour and you have a whole different kind of delicacy. I recommend trying it both ways.)”

Carrie Hamby