Mrs. Ronald Reagan's Persimmon Pudding

Category : Pudding

Yield: 6 servings

Ingredients (Help):
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 to
-4 very ripe fruit)
1/2 ts Baking soda
2 ts Warm water
1/2 ts Vanilla
2 Eggs -- lightly beaten
1 c Seedless raisins
1/2 c Walnuts, chopped --
1 Egg
1/3 c Butter -- melted
1 c Powdered sugar -- sifted
ds Salt
1 tb Brandy flavoring
1 c 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 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.

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.

Edit Recipe

Rate this recipe from 1 to 10.