Persimmon, Date And Nut Pudding
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Grains | Desserts, Fruits, Southern | 8 | Servings | |
INGREDIENTS
| 2 1/2 | c | Flour |
| 2 | c | Sugar |
| 2 | t | Soda |
| 3 | t | Baking powder |
| 1 | t | Salt |
| 1 | c | Breadcrumbs, fine dry |
| 3 | T | Butter, melted |
| 1 | c | Milk |
| 1 | t | Vanilla extract |
| 2 | c | Persimmon pulp |
| 2 | c | Dates, chopped |
| 2 | c | Nuts, chopped |
INSTRUCTIONS
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" <Robert-Miles@usa.net> on Nov 24, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 776
Calories From Fat: 205
Total Fat: 24.2g
Cholesterol: 13.9mg
Sodium: 905.2mg
Potassium: 652mg
Carbohydrates: 132.2g
Fiber: 9g
Sugar: 82.3g
Protein: 15.2g