Recipe - Walnut And Persimmon Pudding

1 cup Persimmon pulp
1 teaspoon Bicarbonate of soda
165 g Butter
1 One fourth cup Sugar
2 Eggs
1 teaspoon Lemon juice
1 teaspoon Vanilla
2 tablespoon Brandy or milk
1 cup Flour
1 teaspoon Cinnamon
One half teaspoon Salt
One half cup Raisins
One half cup Finely chopped; (not ground)
walnuts

Buy persimmons that are soft enough to 'poke your finger through'. Peel
then scoop out all the flesh. Mash or puree the persimmon pulp then add the
bicarbonate of soda and set aside for at least 3 hours then drain the
persimmon mixture.

Cream the butter and sugar until fluffy. Beat in the eggs, lemon juice,
vanilla, brandy and persimmon pulp then puree this mixture in a food
processor.

Sift flour with the cinnamon and salt and stir into the creamed mixture.
Add raisins and nuts.

Thoroughly grease individual souffl‚ dishes or timbale moulds of about
150ml. each then spoon the batter into the prepared moulds. Cover the
dishes or moulds with foil or paper and secure these with elastic bands or
string. Place on a wire rack suspended over a baking dish of boiling water.
Cover the entire baking dish and moulds with foil then steam for 2 1/2
hours over a gas or electric stove, adding more water to the baking dish if
necessary.

Allow to cool in the moulds for 10 minutes the

Converted by MC_Buster.

Per serving: 2935 Calories (kcal); 144g Total Fat; (43% calories from fat);
28g Protein; 397g Carbohydrate; 735mg Cholesterol; 2554mg Sodium Food
Exchanges: 6 One half Grain(Starch); 1 One half Lean Meat; 0 Vegetable; 4 Fruit; 27
One half Fat; 16 Other Carbohydrates

Converted by MM_Buster v2.0n.