Mrs. Reagan's Persimmon Pudding You Have To Try

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Mrs. Reagan's Persimmon Pudding

"This spiced persimmon pudding is straightforward to prepare and topped with a sweet brandy whipped cream."

Ingredients :

• 1 cup white sugar
• 1/2 cup butter, melted
• 1 cup sifted all-reason flour
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup persimmon pulp, pureed
• 2 teaspoons baking soda
• 2 teaspoons heat water
• 7 tablespoons brandy
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup raisins
• 1/2 cup chopped walnuts
• 1 egg
• half of cup butter, melted
• 1 cup sifted confectioners' sugar
• salt to taste
• 1 tablespoon brandy flavoring
• 1 cup heavy whipping cream

Instructions :

Prep : 25M	Cook : 7M	Ready in : 2H55M

• Stir together sugar and melted butter. Resift flour with salt, cinnamon and nutmeg. Add to butter combination. Stir in persimmon pulp. Dissolve baking soda in warm water. Add to combination with 3 tablespoons brandy and vanilla. Add eggs, blending gently but thoroughly. Add raisins and walnuts, stirring simply till combined.
• Turn into buttered five to six cup heat-proof mould. Cover and region on rack in massive pot. Pour in sufficient boiling water to attain midway up aspects of mould. Cover pot and simmer 2-1/2 to a few hours. Let stand a couple of minutes.
• Unmold onto serving dish. Pour approximately four tablespoons warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce.
• Prepare the brandy whipped cream sauce by way of beating the egg till mild and fluffy. Beat in butter, confectioners' sugar, salt and brandy flavoring. Whip cream until stiff. Gently fold into egg combination. Cover and kick back.

Notes :

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