Title: Persimmon, Date and Nut Pudding
Categories: Desserts, Fruits, Southern
Yield: 8 Servings

2 1/2 c Flour
2 c Sugar
2 ts Soda
3 ts Baking powder
1 ts Salt
1 c Breadcrumbs, fine dry
3 tb Butter; melted
1 c Milk
1 ts Vanilla extract
2 c Persimmon pulp
2 c Dates; chopped
2 c Nuts; chopped

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.

Posted to MM-Recipes Digest by "Rfm" on Nov 24, 98