Persimmon, Date And Nut Pudding Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Flour,
2 cup: Sugar,
2 tsp: Soda,
3 tsp: Baking powder,
1 tsp: Salt,
1 cup: Breadcrumbs, fine dry
3 tbsp: Butter, melted
1 cup: Milk,
1 tsp: Vanilla extract,
2 cup: Persimmon pulp,
2 cup: Dates, chopped
2 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp