Try this Mrs Reagans Persimmon Pudding recipe, or contribute your own.
Suggest a better descriptionStir together sugar and melted butter. Resift flour with salt, cinnamon and nutmeg. Add to butter mixture. Stir in persimmon pulp. Dissolve baking soda in warm water. Add to mixture with 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 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 a 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 Beat egg until light and fluffy. Beat in butter, powdered sugar, salt and brandy flavoring. Whip cream until stiff. Gently fold into egg mixture. Cover and chill. Posted to EAT-L Digest 03 Dec 96 From: "Craig L. Meyer"
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Serving Size: 1 Serving (1572g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6472 | ||
Calories from Fat: 2272 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 252.5g | 337 % | |
Saturated Fat 136.1g | 681 % | |
Monounsaturated Fat 61.6g | ||
Polyunsanturated Fat 36.7g | ||
Cholesterol 781.8mg | 241 % | |
Sodium 3960.1mg | 137 % | |
Potassium 3078.6mg | 81 % | |
Total Carbohydrate 1073.8g | 316 % | |
Dietary Fiber 21.3g | 85 % | |
Sugars, other 1052.5g | ||
Protein 40.4g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6472
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