Recipe - Persimmon Date And Nut Pudding

2 One half cup Flour
2 cup Sugar
2 teaspoon Soda
3 teaspoon Baking powder
1 teaspoon Salt
1 cup Breadcrumbs, fine dry
3 tablespoon Butter; melted
1 cup Milk
1 teaspoon Vanilla extract
2 cup Persimmon pulp
2 cup Dates; chopped
2 cup 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 MMRecipes Digest by "Rfm" RobertMiles@usa.net on Nov 24, 98