Persimmon Date Pudding Recipe
Ingredients
| Flour | 1 1/4 Cup (16 tbs), sifted | |
| Baking soda | 1 1/2 Teaspoon | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Soft bread crumbs | 1/2 Cup (16 tbs) | |
| Persimmon | 1 Cup (16 tbs), skinned | |
| Dates | 1 Cup (16 tbs), chopped | |
| Walnuts | 1 Cup (16 tbs), chopped | |
| Vanilla | 1 Teaspoon | |
| Melted butter | 1 1/2 Tablespoon | |
| Milk | 1/2 Cup (16 tbs) |
Directions
GETTING READY
1. Preheat oven moderate to 350°.
MAKING
2. In a bowl sieve together flour, soda, baking powder, salt and sugar. Mix together.
3. Add all dry ingredients and mix well.
4. Mix the remaining ingredients.
5. Line one 8 1/2 x 4 1/2 x 2 1/2 loaf pan with brown paper. Grease the pan.
6. Spoon the pudding mixture into it.
7. Bake for 1 1/2 hours.
SERVING
8. Serve hot or cold with hard sauce, ice cream or whipped cream.
1. Preheat oven moderate to 350°.
MAKING
2. In a bowl sieve together flour, soda, baking powder, salt and sugar. Mix together.
3. Add all dry ingredients and mix well.
4. Mix the remaining ingredients.
5. Line one 8 1/2 x 4 1/2 x 2 1/2 loaf pan with brown paper. Grease the pan.
6. Spoon the pudding mixture into it.
7. Bake for 1 1/2 hours.
SERVING
8. Serve hot or cold with hard sauce, ice cream or whipped cream.
Chef
