Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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
