Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
[caption id="attachment_23634" align="alignleft" width="248" caption="Leah Hughes and her mom, Sharon."][/caption]Editor's Note: In celebration of Mother's Day, Our State staff members are sharing their moms' favorite recipes. Enjoy! Assistant Editor Leah
[caption id="attachment_23634" align="alignleft" width="248" caption="Leah Hughes and her mom, Sharon."][/caption]Editor's Note: In celebration of Mother's Day, Our State staff members are sharing their moms' favorite recipes. Enjoy! Assistant Editor Leah
Editor’s Note: In celebration of Mother’s Day, Our State staff members are sharing their moms’ favorite recipes. Enjoy!
Assistant Editor Leah Hughes passes along her mother’s recipe for persimmon pudding, which is one of her favorites. Leah grew up on a farm, and about this recipe, she says, “We use the persimmons that we pick up from the trees in our pasture.”
The photo is of Leah and her mom, Sharon, on their first Mother’s Day in 1989. Leah was 9 months old.
Persimmon Pudding
Mix together:
1 stick butter (melted)
2 cups sugar
3 eggs
2 cups persimmon pulp
1 cup buttermilk
1 cup evaporated milk
Sift together:
2 cups self-rising flour
pinch salt
¼ teaspoon ground cinnamon
¹⁄₈ teaspoon ground nutmeg
¹⁄₈ teaspoon ground cloves
¹⁄₈ teaspoon ground allspice
Mix together wet and dry ingredients. Then add 1 teaspoon vanilla. Pour into 9” X 13” baking dish. Bake at 325º for 1 hour.
The influence of a mother’s love — and sometimes her recipes — can be found in restaurant kitchens and on plates in dining rooms across North Carolina.
