Mrs. regan's persimmon pudding

Yield: 8 servings

Measure Ingredient
1 cup Sugar
½ cup Butter
1 cup Flour
¼ teaspoon Salt
1 teaspoon Cinnamon, ground
¼ teaspoon Nutmeg, ground
1 cup Persimmon pulp
2 teaspoons Baking soda
2 teaspoons Water, warm
3 tablespoons Brandy
1 teaspoon Vanilla
2 Eggs
1 cup Raisins
½ cup Walnuts, chopped

SYLVIA STEIGER

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 2-½ to 3 hours. Let stand a few minutes.

Unmold onto serving dish. Pour ¼ 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_

Posted on GEnie by K.WEITZMAN, Sun Oct 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005, Internet sylvia.steiger@...

From: Sylvia Steiger

Submitted By HELEN PEAGRAM On 11-28-95

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