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Dot Boudoin (Clyde Maness’ Sister’s) Persimmon Puddin’ Recipe

“I’ve been making it a many a year, at least 60 years,” Dot Boudoin says of her persimmon pudding. “Some people just cook it in the fall of the year, but I cook it when I want to.”

You use:

• Two cups of persimmons
• Two cups of milk
• 1 tsp baking powder
• 3 eggs
• 2 cups of sugar
• 2 cups of flour
• 1 tsp full of soda
• 1/4 lb of margarine
• And I do add half a tsp full of cinnamon to that recipe.

It calls for an hour at 300 degrees, but Boudoin says when she’s baking, she judges things by the way they look. “I cook it a little more than an hour, but you cook it slow.”

But she cautions, now matter how closely you follow her recipe you’ve got to get the right ingredients to start with. “When you buy persimmons, it will not turn out like this persimmon pudding will.” You’ve got to have your own tree, or a friendly neighbor or relative with one. “I get ‘em at my cousin’s,” Boudoin says. "I eat em like an apple. I ate one yesterday and I could eat one again today. "