| 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
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