Name: Mrs. Regan's Persimmon Pudding
Ingredients: 1 c Sugar; 1/2 c Butter; 1 c Flour; 1/4 ts Salt; 1 ts Cinnamon, ground; 1/4 ts Nutmeg, ground; 1 c Persimmon pulp; 2 ts Baking soda; 2 ts Water, warm; 3 tb Brandy; 1 ts Vanilla; 2 Eggs; 1 c Raisins; 1/2 c Walnuts, chopped

Much sickness – physical, mental, and emotional – surely must come from disobedience. When the soul is confronted with an alternative of right or wrong and chooses to blur the distinction, making excuses for its bewilderment and frustration, it is exposed to infection. Evil is given the opportunity to invade the mind, the spirit, and the body and the sick person goes off to an expert who will diagnose his trouble. Sometimes the patient knows well what his trouble is and for this very reason has not consulted the Lord, fearing what He will say: Confess. Turn around. Quit that indulgence. Do not pity yourself. Forgive that person. Pay back what you owe. Apologize. Tell the truth. Deny yourself. Consider the other’s well-being. Lay down your life.

Elisabeth Elliot

CATEGORY	CUISINE	TAG	YIELD
Fruits, Vegetables, Eggs, Grains	Vegetarian	Fruits, Puddings, Vegetarian	8	Servings

INGREDIENTS

1	c	Sugar
1/2	c	Butter
1	c	Flour
1/4	ts	Salt
1	ts	Cinnamon, ground
1/4	ts	Nutmeg, ground
1	c	Persimmon pulp
2	ts	Baking soda
2	ts	Water, warm
3	tb	Brandy
1	ts	Vanilla
2		Eggs
1	c	Raisins
1/2	c	Walnuts, chopped

INSTRUCTIONS

Stir together sugar and melted butter.  Re-sift flour with salt, cinnamon,
and nutmeg and add to butter mixture. Add persimmon pulp, baking soda
dissolved in warm water, brandy, and vanilla. Add eggs, mixing lightly but
thoroughly.  Add raisins and nuts, stirring just until mixed.
Turn into buttered 6 cup heat-proof mold.  Cover and place on wire rack in
kettle.  Pour in enough boiling water to reach halfway up side of mold.
Cover kettle and simmer 2-1/2 to 3 hours. Let stand a few minutes.
Unmold onto serving dish. Pour 1/4 c warmed brandy over pudding and flame.
Serve with whipped cream.
Sylvia's notes: I used the rice bowl to my steamer, and the pudding was
overdone after 40 minutes!  A heavy, moist, not overly sweet pudding. I
couldn't really taste the persimmon. If I make it again, I'll definitely
give it 5 minutes less in the steamer, although it didn't taste burnt, it's
a deep brown-black on the outside.
Source: _LA Times_
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“He who angers you, controls you!”