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

Related recipes