Ruby Blackburn Lambert's Persimmon Pudding

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Los Angeles Times

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Ingredients

Cornelia Lambert called the "Hidden Kitchens" hotline to share how her grandmother, Ruby, turned her legendary cooking into a local fundraiser for Habitat for Humanity. Ruby grew up in the early 1900s at the foot of the mountain in

in southern Virginia, where her parents had a huge vegetable garden and grew everything they ate. During the Depression, Ruby's family moved to the town of Mt. Airy, N.C., where they settled on the land where the family still lives. Mt. Airy was the inspi

Show." Ruby later married Fred Lambert, who was, in fact, a very distant cousin of Andy Griffith's.

1 cup butter or shortening or butter-flavored Crisco

2 scant cups sugar

4 eggs

1 quart ripe Hachiya persimmons (about 6 fruits), hulled and put through a food mill or ricer to remove seeds to make about 2 cups purée

1 cup whole milk

2 cups (8.5 ounces) flour

1 tablespoon baking powder

1 teaspoon salt

2 cups fine breadcrumbs

3 teaspoons ground cinnamon

Whipped cream, chopped pecans, ice cream or other toppings, for garnish

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