Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): tell us
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
