| 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, 3-4 |
| Very ripe fruit | ||
| 1/2 | ts | Baking soda |
| 2 | ts | Water, warm Brandy |
| 1/2 | ts | Vanilla |
| 2 | Eggs, lightly beaten | |
| 1 | c | Seedless raisins |
| 1/2 | c | Walnuts, chopped (opt) |
| BRANDY WHIPPED CREAM SAUCE | ||
| 1 | Egg | |
| 1/3 | c | Butter, melted |
| 1 | c | Powdered sugar, sifted |
| 1 | ds | Salt |
| 1 | tb | Brandy flavoring |
| 1 | c | Whipping cream |
INSTRUCTIONS
In bowl stir together sugar and melted butter. Resift flour with salt, cinnamon and nutmeg. Add to butter mixture. Add persimmon pulp, baking soda dissolved in warm water, 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 wire 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 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: In bowl beat egg until light and fluffy. Beat in butter, sugar, salt and brandy flavoring. Beat whipping cream until stiff. Gently fold into egg mixture. Cover and chill. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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