Yield: 1 Servings
|½ cup||Butter, melted|
|1 cup||Flour, sifted|
|1 teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|1 cup||Pureed persimmon pulp, 3-4|
|Very ripe fruit|
|½ teaspoon||Baking soda|
|2 teaspoons||Water, warm Brandy|
|2||Eggs, lightly beaten|
|1 cup||Seedless raisins|
|½ cup||Walnuts, chopped (opt)|
|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 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.