Persimmon Date Pudding

Name: Persimmon Date Pudding
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 20 serving(s)
Ingredients: 1 cup persimmon pulp; 1 cup sugar; 1 egg; 2 tablespoons melted butter; 1 cup milk; 1 cup flour; 2 teaspoons baking soda; 1/2 teaspoon cinnamon; 1/2 cup raisins; 1/2 teaspoon salt; 1/4 cup chopped dates; 1/2 cup nutmeats, chopped; 1 cup brown sugar; 1 cup water; 2 tablespoons flour; 1 pinch salt

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Recipe by Taylor in Belgium

Delicious warm dessert for a cold fall or winter evening! Consider it a traditional dessert for one of those hearty soup dinners!

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READY IN: 1hr 10mins

SERVES: 20

UNITS: US

INGREDIENTS

Nutrition

1

cup persimmon pulp
1

cup sugar
1

egg
2

tablespoons melted butter
1

cup milk
1

cup flour
2

teaspoons baking soda
¹⁄₂

teaspoon cinnamon
¹⁄₂

cup raisins
¹⁄₂

teaspoon salt
¹⁄₄

cup chopped dates
¹⁄₂

cup nutmeats, chopped
Sauce
1

cup brown sugar
1

cup water
2

tablespoons flour
1

pinch salt

DIRECTIONS

Mix sugar, pulp, egg, butter and milk in a bowl.
Separately mix all dry ingredients.
Dust raisins and dates with flour so they won't sink to the bottom of the pan when baking.
Gradually add the pulp mixture into the flour mixture, added the floured dates and raisins last.
Pour into a 9x13 pan and bake in 325 oven for 45 to 60 minutes or until tester comes out clean in middle.
For the sauce, combine all ingredients in a sauce pan and cook over low heat until thickened.
Serve over squares of pudding.

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