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Nancy Reagan’s Persimmon Pudding

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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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