Persimmon, date and nut pudding
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour |
| 2 | cups | Sugar |
| 2 | teaspoons | Soda |
| 3 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| 1 | cup | Breadcrumbs, fine dry |
| 3 | tablespoons | Butter; melted |
| 1 | cup | Milk |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | Persimmon pulp |
| 2 | cups | Dates; chopped |
| 2 | cups | Nuts; chopped |
Directions
Sift flour with sugar, soda, baking powder, and salt. Stir in the breadcrumbs. Combine the melted butter with milk and vanilla; add to dry ingredients, and mix untl blended. Stir in the persimmon pulp, dates, and nuts. Pour into greased 13x9x2" pan. Bake at 350 degrees about 1 hour. Serve with lemon sauce, whipped cream, or ice cream.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-01-94