Mrs. Regan's Persimmon Pudding
Yield
8 servingsPrep
20 minCook
3 hrsReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
|
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | cup |
persimmon pulp
|
* |
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
water
warm |
|
| 3 | tablespoons |
brandy
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| 237 | ml |
persimmon pulp
|
* |
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
water
warm |
|
| 45 | ml |
brandy
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
raisins, seedless
|
|
| 118 | ml |
walnuts
chopped |
|
Directions
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 2½ to 3 hours.
Let stand a few minutes.
Unmold onto serving dish.
Pour ¼ cup warmed brandy over pudding and flame.
Serve with whipped cream.
