Title: Persimmon, Date and Nut Pudding
Categories: Dessert Fruit Southern
Yield: 8 Servings

2 1/2	c	Flour
2	c	Sugar
2	ts	Soda
3	ts	Baking powder
1	ts	Salt
1	c	Breadcrumbs, fine dry
3	tb	Butter; melted
1	c	Milk
1	ts	Vanilla extract
2	c	Persimmon pulp
2	c	Dates; chopped
2	c	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.

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