Nancy reagan's persimmon pudding
1 Servings
Ingredients
| Quantity | 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 |
| Very ripe fruit | ||
| ½ | teaspoon | Baking soda |
| 2 | teaspoons | Water, warm Brandy |
| ½ | teaspoon | Vanilla |
| 2 | Eggs, lightly beaten | |
| 1 | cup | Seedless raisins |
| ½ | cup | Walnuts, chopped (opt) |
| BRANDY WHIPPED CREAM SAUCE | ||
| 1 | Egg | |
| ⅓ | cup | Butter, melted |
| 1 | cup | Powdered sugar, sifted |
| 1 | dash | Salt |
| 1 | tablespoon | Brandy flavoring |
| 1 | cup | Whipping cream |
Directions
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.
File