Recipe - Mrs Reagans Persimmon Pudding

1 cup Sugar
One half cup Butter, melted
1 cup Flour, sifted
One fourth teaspoon Salt
1 teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
1 cup Pureed persimmon pulp
(3 to 4 very ripe fruit)
2 teaspoon Baking soda
2 teaspoon Warm water
Brandy
1 teaspoon Vanilla
2 Eggs, lightly beaten
1 cup Raisins
One half cup Chopped walnuts
Brandy Whipped Cream Sauce

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
brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add
raisins and nuts, stirring just until mixed.

Turn into buttered 5 to 6 cup heatproof mold. Cover and place on
rack in kettle. Pour in enough boiling water to reach halfway up
sides of mold. Cover kettle and simmer 2One half to 3 hours. Let stand a
few minutes.

Unmold onto serving dish. Pour about One fourth cup warmed brandy over
pudding and flame. Serve with Brandy Whipped Cream Sauce.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip