Persimmon/Date Pudding

Preparation info

  • Difficulty

    Medium

  • Makes

    10 to 12

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

It’s a custom in persimmon country to freeze the fruit pulp to make this

Ingredients

  • c. sifted flour
  • tsp. baking soda
  • tsp. baking powder
  • ½ tsp. salt
  • 1 c. sugar
  • ½ c. soft bread crumbs
  • 1 c. native persimmon pulp (skinned)
  • 1 c. chopped dates
  • 1 c. chopped walnuts
  • 1 tsp. vanilla
  • tblsp. melted butter
  • ½ c. milk

Method

  • Sift together flour, soda, baking powder, salt and sugar. Add remaining ingredients. Mix well.
  • Line an 8½ X 4½ X 2½" loaf pan with brown paper and grease. Spoon in pudding mixture.
  • Bake in moderate oven (350°) 1½ hours. Serve hot or cold with hard sauce, ice cream or whipped cream.