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