Mrs. Ronald Reagan's Persimmon Pudding

By á-170456

Ingredients

• PUDDING:
• 1 cup sugar
• 1/2 cup butter - (1 stick) melted
• 1 cup flour
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup pureed persimmon pulp
• (from 3 to 4 very ripe fruit)
• 1/2 teaspoon baking soda
• 2 teaspoons warm water
• brandy
• 1/2 teaspoon vanilla extract
• 2 eggs lightly beaten
• 1 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)
• BRANDY WHIPPED CREAM SAUCE:
• 1 egg or pasteurized egg equivalent
• 1/3 cup butter melted
• 1 cup sifted powdered sugar
• Salt to taste
• 1 tablespoon brandy flavoring
• 1 cup whipping cream

Details

Servings 6

Preparation

Step 1

For the Pudding: Stir together sugar and butter in a bowl. Sift flour with salt, cinnamon and nutmeg. Add to butter mixture. Add persimmon pulp. Dissolve baking soda in warm water. Add 3 tablespoons brandy and vanilla. Add to flour mixture. Add eggs and mix lightly but thoroughly. Add raisins and nuts, if desired.

Pour into buttered 5- to 6-cup heat-proof mold or loaf pan. Top mold with parchment paper and cover with heat-proof plastic wrap. Place on wire rack in kettle or Dutch oven. Pour in enough boiling water to reach halfway up sides of mold. Cover kettle and simmer 2 1/2 to 3 hours.

Let stand a few minutes. Discard plastic wrap and parchment paper. Unmold onto heat-proof serving plate. Pour about 1/4 cup warmed brandy over pudding and ignite, being careful to keep hands, clothing and face out of reach. Serve with Brandy Whipped Cream Sauce.

For the Brandy Whipped Cream Sauce: 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.

This recipe yields 6 to 8 servings.

Each of 8 servings: 648 calories; 431 mg sodium; 185 mg cholesterol; 33 grams fat; 82 grams carbohydrates; 5 grams protein; 0.73 gram fiber.

Caution: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.