Mrs. Reagan's Persimmon Pudding The Best Recipes

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Mrs. Reagan's Persimmon Pudding

"This spiced persimmon pudding is easy to prepare and crowned with a candy brandy whipped cream."

Ingredients :

1 cup white sugar
1/2 cup butter, melted
1 cup sifted all-motive flour
1/four teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup persimmon pulp, pureed
2 teaspoons baking soda
2 teaspoons warm water
7 tablespoons brandy
1 teaspoon vanilla extract
2 eggs
1 cup raisins
half 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, mixing lightly but thoroughly. Add raisins and walnuts, stirring just till mixed.
Turn into buttered 5 to six cup heat-evidence mould. Cover and location on rack in massive pot. Pour in enough boiling water to reach midway up sides of mould. Cover pot and simmer 2-half to a few hours. Let stand a few minutes.
Unmold onto serving dish. Pour about four tablespoons warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce.
Prepare the brandy whipped cream sauce via beating the egg until mild and fluffy. Beat in butter, confectioners' sugar, salt and brandy flavoring. Whip cream until stiff. Gently fold into egg mixture. Cover and sit back.

Notes :

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