Persimmon Pudding

Where are all the kitties this cold morning? 

there's sunshine going to waste here.

I've been so wrapped up talking about leaves lately that I forgot to mention how our little trip turned out. The one Shelby and I made up through the country last week. 

We met our niece Vicki and her two sons, Seth and Clay, at the church cemetery. We put new flowers on mama's grave and visited at our brother Jackie's grave. Jackie is Vicki's dad.

Vicki brought us the fourteen bags of frozen persimmon pulp. I bought 4 bags, Shelby bought 10, of course.  

So, here's my try at persimmon pudding... 

It's delicious, but not quite right. Good old fashioned persimmon pudding has a certain texture that is hard to describe. It's moist and a little sticky with a dark shiny look. It's a pudding that can be cut into squares and eaten without a fork. It is not cake-like at all.

My persimmon pudding is a touch too cake-like, and here's what I did wrong...Mama's recipe calls for plain flour...I used self-rising. Mama's recipe calls for buttermilk...I used whole milk.  I'll be prepared and hopefully, get it right next time.

Here's mama's recipe...

Persimmon Pudding

2 cups persimmon pulp

2 cups sugar

1 cup buttermilk

3 eggs

1 stick melted butter

1 tablespoon vanilla

2 cups plain flour

1 tsp. soda

1/2 tsp. salt                bake at 300 for 1 hour

Do you think the days are going by faster now? Seriously! Seems like all I do is open and close curtains.

and speaking of curtains, I put the curtains up in the living room again. With this cold weather, it just feel cozier and warmer.

Supper is cooking. Poppy is hunting. Better go check on things...and close the curtains! Night time gets here mighty early these days.

Love,

Henny