Yield: 6 servings
|½ cup||Butter -- melted|
|1 cup||Flour -- sifted|
|1 teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|1 cup||Pureed persimmon pulp (3 to 4 very ripe fruit)|
|½ teaspoon||Baking soda|
|2 teaspoons||Warm water|
|2||Eggs -- lightly beaten|
|1 cup||Seedless raisins|
|½ cup||Walnuts, chopped -- optional|
|BRANDY WHIPPED CREAM SAUCE|
|⅓ cup||Butter -- melted|
|1 cup||Powdered sugar -- sifted|
|1 tablespoon||Brandy flavoring|
|1 cup||Whipping cream|
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 5- to 6-cup 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 2½ to 3 hours. Let stand few minutes.
Unmold onto serving dish. Pour about ¼ 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.
Presented by: Rose Dosti, L.A. Times Culinary SOS column, 11/25/94, page H20.
NOTE: Although many recipes call for uncooked eggs, the U.S.
Department of Agriculture has found them to be potential carriers of food-borne illness and recommends that diners avoid eating raw eggs.Commercial egg substitutes that have been pasturized may be used in place of raw eggs in certain circumstances. Check egg substitute package for applications.
Recipe By :
From: Dan Klepach Date: 06-16-95 (159) Fido: Cooking