Persimmon, Date And Nut Pudding Recipe

Name: Persimmon, Date And Nut Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. flour; 2 c. sugar; 2 tsp. soda; 3 tsp. baking powder; 1 tsp. salt; 1 c. fine dry bread crumbs; 3 Tbsp. melted butter; 1 c. milk; 1 tsp. vanilla extract; 2 c. persimmon pulp; 2 c. chopped dates; 2 c. chopped nuts

Servings: persons

2 1/2 c. flour
2 c. sugar
2 tsp. soda
3 tsp. baking powder
1 tsp. salt
1 c. fine dry bread crumbs
3 Tbsp. melted butter
1 c. milk
1 tsp. vanilla extract
2 c. persimmon pulp
2 c. chopped dates
2 c. chopped nuts

1
Sift flour with sugar, soda, baking powder and salt.
2
Stir in the bread crumbs.
3
Combine the melted butter with milk and vanilla; add to dry ingredients and mix until blended.
4
Stir in the persimmon pulp, dates and nuts.
5
Pour into greased 13 x 9 x 2-inch pan.
6
Bake at 350u00b0 about 1 hour.
7
Serve with lemon sauce, whipped cream or ice cream.
8
Yields 8 to 10 servings.

1129

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 c. flour, 2 c. sugar, 2 tsp. soda, 3 tsp. baking powder, and more.

Yes, Persimmon, Date And Nut Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Persimmon, Date And Nut Pudding

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