Recipe - Nancy 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, 34
Very ripe fruit
One half teaspoon Baking soda
2 teaspoon Water, warm Brandy
One half teaspoon Vanilla
2 Eggs, lightly beaten
1 cup Seedless raisins
One half cup Walnuts, chopped (opt)
BRANDY WHIPPED CREAM SAUCE
1 Egg
1/3 cup Butter, melted
1 cup Powdered sugar, sifted
1 ds Salt
1 tablespoon Brandy flavoring
1 cup Whipping cream

In bowl stir together sugar and melted butter. Resift flour with salt,
cinnamon and nutmeg. Add to butter mixture. Add persimmon pulp,
baking soda dissolved in warm water, 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 wire 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 few minutes. Unmold onto
serving dish. Pour about One fourth cup warmed brandy over pudding and
flame. Serve with Brandy Whipped Cream Sauce. Makes 6 to 8 servings.

BRANDY WHIPPED CREAM SAUCE: In bowl beat egg until light and fluffy.
Beat in butter, sugar, salt and brandy flavoring. Beat whipping cream
until stiff. Gently fold into egg mixture. Cover and chill.

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