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Persimmon Date Pudding

1 cup persimmon pulp
1 cup chopped dates
1 cup chopped pecans
1 tsp. vanilla
1-1/2 tbsp. melted butter or margarine
1/2 tsp. salt
1/2 cup milk
2 cups sifted flour
1 cup sugar
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder

Combine the persimmon pulp, dates, nuts, vanilla, butter and milk. Sift together flour, sugar, baking soda, baking powder and salt. Stir into the fruit mixture. Turn into a well greased 9 x 5 inch loaf pan.

Bake at 350 degrees for 1-1/2 hours or until done in center. Serve topped with foamy sauce.

Foamy Sauce

2 eggs, separated
1/2 cup brown sugar
1/2 cup heavy cream
1/2 tsp. vanilla

Using an electric mixer beat egg whites with dash of salt until foamy. Slowly add 1/4 cup brown sugar and beat until stiff. Whip heavy cream and add vanilla. Beat egg yolks, add 1/4 cup brown sugar. Add the yolk mixture to the egg whites, fold in cream.

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