Persimmon Date Pudding Recipe

Dessert

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Ingredients:

1 1/4 c. sifted flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp.salt
1 c. sugar
1/2 c. soft bread crumbs
1 c. native persimmon pulp(skinned)
1 c. chopped dates
1 c. chopped walnuts
1 tsp. vanilla
1 1/2 tblsp. melted butter
1/2 c. milk

Directions:

Sift together flour, soda, baking powder, salt and sugar. Add remaining ingredients. Mix well.

Line a 8 1/2 x 4 1/2 x 2 1/2"" loaf pan with brown paper and grease. Spoon in pudding mixture.

Bake in moderate oven(350 degrees F.) 1 1/2 hours. Serve hot or cold with hard sauce, ice cream or whipped cream. Makes 10 to 12 servings.
Note: Pudding keeps 2 to 3 weeks in refrigerator, or wrap and freeze.

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Submitted 6/13/05.
Source: Farm Journal's Country Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Persimmon Date Pudding


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