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Carrie Hamby's Persimmon Pudding 

with Caramel Sauce

persimmonpudding.com

Picture of branch with persimmons
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The following recipe was submitted by musician Carrie Hamby.  She credits the recipe to her late grandmother, Maxine Largent. Maxine was born Mary Maxine Lane and married Atha Tilford Largent of Floyd County, Indiana. They lived in New Albany, Indiana until around 1970 when they moved to Florida. She says they may be found in several genealogy sites. There is quite a bit written about her grandmother's forebears, who date back to the Quaker Butlers of Pennsylvania.

Carrie Hamby's Persimmon Pudding with Caramel Sauce (click here for recipe with metric measurements)  

Ingredients:

1 Cup persimmon pulp
1/4 teaspoon baking soda
1&1/4 Cups sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 egg
1 Cup flour
1&1/4 Cups milk
1 Tablespoon melted butter

Caramel sauce ingredients:

1 Cup dark brown sugar
2 Tablespoon flour
1 Cup water
2 Tablespoon butter
1 teaspoon vanilla

Stir the baking soda into the persimmon pulp. Add the sugar, baking powder, cinnamon, salt, egg, and beat well. Add the flour alternately with the milk, and then mix in the melted butter.

Pour into a greased 8×8-inch pan. Carrie finds that glass works best.

Bake at 325 °F for 50 minutes. Double recipe: bake about 1 hour and 15 minutes. Serve with caramel sauce.

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

Carrie Says, "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."

Additional Notes from Carrie Hamby:

My grandmother Maxine passed away in January of 1999, and her husband, Atha - who was 90 in 2001 - hadn't had any of her persimmon pudding in some time.  Between my mom and me, we kept him supplied during the fall and winter. He liked to say, "That's good eatin'!"

My mom told me to remember that when planting trees in my yard unless there are others in the neighborhood and to make sure I could determine whether they were male or female. I asked her how can you determine this before the plant is of fruit bearing age? She said, the same way the old-timers do with pregnant women. She demonstrated with a large nail tied to a string about 1 foot long. When holding over a female plant, the nail will begin moving in a circular direction. When holding over a male plant, the nail moves back and forth in a straight line. No kidding! I've seen it with my own eyes."

*******contact info******

Carrie Hamby
KTC Productions
536 E. Georgia Street
Tallahassee, FL 32303
(850) 222-9693
(850) 264-6916

Singing Biscuit
The Mayhaws
Cow Liquor

**************************

Portions of this recipe and some of the history were also part of a short radio program called Pulse of the Planet. This piece was entitled, "Wild Persimmon Pudding".  Click on that link and you'll find her recipe for Pumpkin Mousse in the comments section!

Carrie Hamby's Persimmon Pudding (metric measurements)

Ingredients:

240 ml persimmon pulp
1/4 teaspoon baking soda
250 g sugar
5 ml baking powder
2.5 ml cinnamon
1.25 ml salt
1 egg
120 flour
300 ml milk
15 g melted butter

Caramel sauce ingredients:

180 g dark brown sugar
15 g flour
240 ml water
30 g butter
5 ml vanilla

Stir the baking soda into the persimmon pulp. Add the sugar, baking powder, cinnamon, salt, egg, and beat well. Add the flour alternately with the milk, and then mix in the melted butter.

Pour into a greased 20x20 cm pan. Carrie finds that glass works best.

Bake at 177 °C for 50 minutes. Double recipe: bake about 1 hour and 15 minutes. Serve with caramel sauce.

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

Carrie Says, "Even if you have leftovers and eat it cold, the caramel 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."

Additional Notes from Carrie Hamby:

My grandmother Maxine passed away in January of 1999, and her husband, Atha - who was 90 in 2001 - hadn't had any of her persimmon pudding in some time.  Between my mom and me, we kept him supplied during the fall and winter. He liked to say, "That's good eatin'!"

My mom told me to remember that when planting trees in my yard unless there are others in the neighborhood and to make sure I could determine whether they were male or female. I asked her how can you determine this before the plant is of fruit bearing age? She said, the same way the old-timers do with pregnant women. She demonstrated with a large nail tied to a string about 1 foot long. When holding over a female plant, the nail will begin moving in a circular direction. When holding over a male plant, the nail moves back and forth in a straight line. No kidding! I've seen it with my own eyes."

*******contact info******

Carrie Hamby
KTC Productions
536 E. Georgia Street
Tallahassee, FL 32303
(850) 222-9693
(850) 264-6916

Singing Biscuit
The Mayhaws
Cow Liquor

**************************

Portions of this recipe and some of the history were also part of a short radio program called Pulse of the Planet. This piece was entitled, "Wild Persimmon Pudding".  Click on that link and you'll find her recipe for Pumpkin Mousse in the comments section!