Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| ½ cup | Butter, melted |
| 1 cup | Flour, sifted |
| ¼ teaspoon | Salt |
| 1 teaspoon | Ground cinnamon |
| ¼ teaspoon | Ground nutmeg |
| 1 cup | Pureed persimmon pulp, 3-4 |
| \N \N | Very ripe fruit |
| ½ teaspoon | Baking soda |
| 2 teaspoons | Water, warm Brandy |
| ½ teaspoon | Vanilla |
| 2 \N | Eggs, lightly beaten |
| 1 cup | Seedless raisins |
| ½ cup | Walnuts, chopped (opt) |
| \N \N | BRANDY WHIPPED CREAM SAUCE |
| 1 \N | Egg |
| ⅓ cup | Butter, melted |
| 1 cup | Powdered sugar, sifted |
| 1 dash | Salt |
| 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 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 2-½ 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.
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