mrs. reagan's persimmon pudding

Ingredients

• Servings: 6
• 1 cup white sugar
• 1/2 cup butter, melted
• 1 cup sifted all-purpose 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 warm water
• 7 tablespoons
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup raisins
• 1/2 cup chopped walnuts
• 1 egg
• 1/2 cup butter, melted
• 1 cup sifted confectioners' sugar
• salt to taste
• 1 tablespoon flavoring
• 1 cup heavy whipping cream

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 55 mins


• stir together sugar and melted butter. resift flour with salt, cinnamon and nutmeg. add to butter mixture. stir in persimmon pulp. dissolve baking soda in warm water. add to mixture with 3 tablespoons and vanilla. add eggs, mixing lightly but thoroughly. add raisins and walnuts, stirring just until mixed.
• turn into buttered 5 to 6 cup heat-proof mold. cover and place on rack in large pot. pour in enough boiling water to reach halfway up sides of mold. cover pot and simmer 2-1/2 to 3 hours. let stand a few minutes.
• unmold serving dish. pour about 4 tablespoons warmed over pudding and flame. serve with whipped cream sauce.
• prepare the whipped cream sauce by beating the egg until light and fluffy. beat in butter, confectioners' sugar, salt and flavoring. whip cream until stiff. gently fold into egg mixture. cover and chill.