| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Grains, Dairy |
|
Desserts |
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 |
|
|
Brandy Whipped Cream Sauce |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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