Nancy Reagan's Persimmon Pudding

Categories: Desserts

Serves: 1 Servings

Ingredients:

1 c Sugar
1/2 c Butter, melted
1 c Flour, sifted
1/4 ts Salt
1 ts Ground cinnamon
1/4 ts Ground nutmeg
1 c Pureed persimmon pulp, 3-4
Very ripe fruit
1/2 ts Baking soda
2 ts Water, warm Brandy
1/2 ts Vanilla
2 Eggs, lightly beaten
1 c Seedless raisins
1/2 c Walnuts, chopped (opt)
BRANDY WHIPPED CREAM SAUCE
1 Egg
1/3 c Butter, melted
1 c Powdered sugar, sifted
1 ds Salt
1 tb Brandy flavoring
1 c Whipping cream

Instructions:
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 2-1/2 to 3 hours. Let stand few minutes. Unmold onto
serving dish. Pour about 1/4 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Previous: Nancy Clark's Milanese Dressing | Next: Nancy Silverton's Grape Starter