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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