When I married The Farmer, there were some great recipes I got to enjoy at his family meals. Items that hadn’t really appeared around my family’s Christmas meals. And as we end this year, it’s the first in many that we are missing one of my favorite items.
The Farmer’s Great Aunt Virginia specialized in Persimmon Pudding. Persimmons are abundent in Indiana. Or at least in the yards and barn lots around his family’s properties. Unfortunately, this fall Aunt Virginia passed away. And the week before Christmas, The Farmer’s Aunt Judy, who also made this dish, passed away. So Christmas is on hold for this side of the family and I may not get my Persimmon Pudding.
However, I know to either harvest my own persimmons or buy some pulp next year from the local Amish-owned store! And we’ll celebrate Aunt Virginia and Aunt Judy every time we enjoy the pudding.
- 1¼ Cups sifted flour
- 1½ teaspoon baking soda
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1 Cups sugar
- ½ Cups soft bread crumbs
- 1 Cup persimmon pulp
- 1 Cup dates
- 1 Cup walnuts
- 1 teaspoon vanilla
- 1½ Tablespoon melted butter
- ½ Cups milk
- Sift together flour, soda, baking powder, salt and sugar. Add remaining ingredients. Mix well.
- Line an 8.5 x 4.5 x 2.5 inch loaf pan with brown paper and grease. Spoon in pudding mixture.
- Bake in moderate oven at 350 °F for 1½ hours.
- Serve hot or cold with hard sauce, ice cream or whipped cream. Makes 10 - 12 servings.
- Pudding keeps 2 or 3 weeks in refrigerator or wrap and freeze.