PERSIMMON PUDDING W/ BRANDY WHIPPED CREAM SAUCE (NANCY REAGAN'S

Persimmon Pudding W/ Brandy Whipped Cream Sauce (Nancy Reagan's image

Provided by East Wind Goddess

Categories Stew

Time 3h30m

Yield 1 molded pudding, 10 serving(s)

Number Of Ingredients 20

1/2 cup butter, melted
1 cup sugar
1 cup flour, sifted
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup persimmon pulp (3 to 4 very ripe persimmons)
2 teaspoons baking soda
2 teaspoons warm water
3 tablespoons brandy
1 teaspoon vanilla
2 eggs, slightly beaten
1 cup seedless raisin
1/2 cup pecans, coarsely chopped
2 tablespoons orange peel, grated (optional)
1 egg
1/3 cup butter, melted
1 cup powdered sugar, sifted
1/4 teaspoon salt
1 tablespoon brandy

Steps:

Stir together butter and sugar.
Resift flour with salt, cinnamon and nutmeg and add to butter and sugar mixture.
Add persimmon pulp, baking soda dissolved in warm water, brandy and vanilla.
Add eggs, mixing thoroughly but lightly.
Add raisins, pecans and orange peel, stirring until mixed.
Turn into buttered steam-type (about 5- to 6-cup) covered mold.
Cover and steam on a rack in a pot of water on top of stove 2 1/2 hours.
Let stand a few minutes, then unmold onto a serving plate.
Flame at table with additional brandy and serve with Brandy Whipped Cream Sauce:.
Beat 1 egg until light and fluffy.
Beat in 1/3 cup melted butter, 1 cup sifted powdered sugar, salt and 1 tablespoon brandy flavoring.
Beat 1 cup heavy whipping cream until stiff.
Gently fold whipped cream into butter mixture.
Cover and chill until ready to serve.
Stir before spooning onto pudding.
Note:If you prefer not using a raw egg in the sauce, simply combine whipped cream with a little powdered sugar and a little brandy flavoring. It will have a different texture and consistency but will taste delicious with the pudding.