Mrs. Regan's Persimmon Pudding

* Exported from MasterCook *

MRS. REGAN'S PERSIMMON PUDDING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruits Puddings
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Sugar
1/2 c Butter
1 c Flour
1/4 ts Salt
1 t Cinnamon, ground
1/4 ts Nutmeg, ground
1 c Persimmon pulp
2 ts Baking soda
2 ts Water, warm
3 tb Brandy
1 t Vanilla
2 Eggs
1 c Raisins
1/2 c Walnuts, chopped

Stir together sugar and melted butter. Re-sift flour
with salt, cinnamon, and nutmeg and add to butter
mixture. Add persimmon pulp, baking soda dissolved in
warm water, brandy, and vanilla. Add eggs, mixing
lightly but thoroughly. Add raisins and nuts,
stirring just until mixed.

Turn into buttered 6 cup heat-proof mold. Cover and
place on wire rack in kettle. Pour in enough boiling
water to reach halfway up side of mold. Cover kettle
and simmer 2-1/2 to 3 hours. Let stand a few minutes.

Unmold onto serving dish. Pour 1/4 c warmed brandy
over pudding and flame. Serve with whipped cream.

Sylvia's notes: I used the rice bowl to my steamer,
and the pudding was overdone after 40 minutes! A
heavy, moist, not overly sweet pudding. I couldn't
really taste the persimmon. If I make it again, I'll
definitely give it 5 minutes less in the steamer,
although it didn't taste burnt, it's a deep
brown-black on the outside.

Source: _LA Times_



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