Recipe - Mrs. Regans Persimmon Pudding

1 cup Sugar
One half cup Butter
1 cup Flour
One fourth teaspoon Salt
1 teaspoon Cinnamon, ground
One fourth teaspoon Nutmeg, ground
1 cup Persimmon pulp
2 teaspoon Baking soda
2 teaspoon Water, warm
3 tablespoon Brandy
1 teaspoon Vanilla
2 Eggs
1 cup Raisins
One half cup Walnuts, chopped

Stir together sugar and melted butter. Resift 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 heatproof 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 2One half to 3 hours. Let stand a few minutes.

Unmold onto serving dish. Pour One fourth cup warmed brandy over pudding and flame.
Serve with whipped cream.

Sylvia's notes: I used the rice bowl to my steamer, and the pudding was
overdone after 40 minutes! A heavy, moist, not overly sweet pudding. I
couldn't really taste the persimmon. If I make it again, I'll definitely
give it 5 minutes less in the steamer, although it didn't taste burnt, it's
a deep brownblack on the outside.

Source: _LA Times_

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini