| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Sugar |
| 1/2 | c | Butter, melted |
| 1 | c | Flour, sifted |
| 1/4 | ts | Salt |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| 1 | c | Pureed persimmon pulp (3 to 4 very ripe fruit) |
| 2 | ts | Baking soda |
| 2 | ts | Warm water |
| Brandy | ||
| 1 | ts | Vanilla |
| 2 | Eggs, lightly beaten | |
| 1 | c | Raisins |
| 1/2 | c | Chopped walnuts |
| 1 | Egg | |
| 1/2 | c | Butter, melted |
| 1 | c | Sifted powdered sugar |
| 1 | ds | Salt |
| 1 | tb | Brandy flavoring |
| 1 | c | Whipping cream |
INSTRUCTIONS
BRANDY WHIPPED CREAM SAUCE Stir together sugar and melted butter. Resift flour with salt, cinnamon and nutmeg. Add to butter mixture. Stir in persimmon pulp. Dissolve baking soda in warm water. Add to mixture with 3 Tablespoons brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and nuts, stirring just until mixed. Turn into buttered 5 to 6 cup heat-proof mold. Cover and place on rack in kettle. Pour in enough boiling water to reach halfway up sides of mold. Cover kettle and simmer 2-1/2 to 3 hours. Let stand a few minutes. Unmold onto serving dish. Pour about 1/4 cup warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce. Makes 6 to 8 servings. Brandy Whipped Cream Sauce Beat egg until light and fluffy. Beat in butter, powdered sugar, salt and brandy flavoring. Whip cream until stiff. Gently fold into egg mixture. Cover and chill. Posted to EAT-L Digest 03 Dec 96 From: "Craig L. Meyer" <clmeyer@CYBERSTREET.COM> Date: Wed, 4 Dec 1996 10:14:38 -0500
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