Recipe - Randy Pollaks Persimmon Pudding

1 cup Flour
1 cup Sugar
1 teaspoon Soda
1 teaspoon Baking powder
1 teaspoon Cinnamon
One half teaspoon Salt
1 Egg
1 teaspoon Vanilla
One fourth cup Milk
1 cup Persimmon pulp
1 tablespoon Melted butter
1 cup Chopped nuts
One half cup Raisins

SAUCE
1 Egg yolk
Three fourths cup Powdered sugar
1 2T rum or brandy
1 Whipped egg white
One half cup Whipped cream

Mix the persimmon puree and the baking soda together and let it stand.
Cream together the sugar and butter, then add the egg, milk, vanilla,
(rum), and persimmon mixture. Add the remaining dry ingredients and mix.

Pour into wellbuttered pudding mold or tin can (i.e., a coffee can). Fill
them only 2/3 full. Place the mold on a trivet in a pan over a few inches
of boiling water. (I use one of those folding steamer baskets). Cover the
pan and steam over low heat for 2 hours. You will need to add more boiling
water as it evaporates. When a skewer tests clean, it is done.

Let stand in the mold uncovered for about 15 minutes. Turn onto a plate and
let cool, or serve warm with hard sauce or whipped cream. Beat the egg yolk
with powdered sugar and rum or brandy. Fold in whipped egg white and
whipped cream.

Posted by Randy Pollak, KookNet Recipe Network Cyberealm BBS home of
KookNet, Watertown, NY 3157861120

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