Recipe - Steamed Persimmon Pudding With Brandy Sauce

PUDDING
2 tablespoon Butter; softened; for mold
2 tablespoon Sugar; for pudding mold
1 cup Raisins
One half cup Brandy
2 lg Persimmons
1 One fourth cup Sugar
2 tablespoon Butter; softened
11 1/8 cup Flour
1 teaspoon Baking soda
One half teaspoon Salt
1 teaspoon Cinnamon; ground
One half teaspoon Cardamom; ground
One fourth teaspoon Cloves; ground
One fourth teaspoon Nutmeg; ground
1 cup Pecans; chopped
One half cup Cream; light
2 Egg whites

BRANDY SAUCE
One half cup Butter
1 cup Sugar
1 Eggs
One fourth cup Brandy

To prepare the pudding, butter the lid and sides of a 2quart pudding mold
(use about 2 tb) Dust with about 2 tablespoon sugar. Prepare a heavy, deep pot for
steaming by placing a trivet or small rack on the bottom of the pot. Place
the unfilled mold on the rack and pour in enough water to come half way to
twothirds up the mold. Remove mold and bring water to a simmer while
preparing pudding.

Peel persimmons and puree in food processor or blender. Combine raisins and
plump in brandy. Place persimmon puree in a large mixer bowl, add sugar and
butter, and beat together.

Sift together flour, baking soda, salt and spices. Fold the dry ingredients
into persimmon puree by hand, mixing well. Add pecans and raisin mixture.
Gradually stir in cream, mixing thoroughly.

Whip egg whites to soft peaks. Fold them into the pudding and pour into the
prepared mold. Secure lid. Tap pudding on the counter several times to
break up any air bubbles. Carefully lower mold into the simmering water,
placing it in the center of the pot so steam circulates around the mold.
Cover the steam pot. Simmer for 22.One half hours over low heat, checking to
maintain an even water level while steaming the pudding. The pudding is
done when a skewer inserted in it comes out almost clean. Cool in pan until
pudding shrinks from sides of pan, about 15 minutes. Invert on a serving
platter.

Prepare Brandy Sauce by melting the butter and sugar together in the top of
a double boiler. When melted, cook for an additional minute. Cool slightly.
Beat the egg in a small bowl, then whisk it into the melted butter. Whisk
in brandy. Either serve immediately or keep warm over hot water.

Persimmons have a nectarlike quality that keeps this
Posted to MCRecipe Digest V1 #867 by Nancy Berry nlberry@prodigy.net on
Oct 26, 1997