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Ингредиенты
- 1 c. Sugar
- 1/2 c. Butter, melted
- 1 c. Flour, sifted
- 1/4 tsp Salt
- 1 tsp Grnd cinnamon
- 1/4 tsp Grnd nutmeg
- 1 c. Pureed persimmon pulp, 3-4
- Â Â Very ripe fruit
- 1/2 tsp Baking soda
- 2 tsp Water, hot Brandy
- 1/2 tsp Vanilla
- 2 x Large eggs, lightly beaten
- 1 c. Seedless raisins
- 1/2 c. Walnuts, minced (opt)
- Â Â BRANDY WHIPPED CREAM SAUCE
- 1 x Egg
- 1/3 c. Butter, melted
- 1 c. Powdered sugar, sifted
- 1 dsh Salt
- 1 Tbsp. Brandy flavoring
- 1 c. Whipping cream
Инструкции
- In bowl stir together sugar and melted butter. Resift flour with salt, cinnamon and nutmeg. Add in to butter mix. Add in persimmon pulp, baking soda dissolved in hot water, 3 Tbsp. brandy and vanilla. Add in Large eggs, mixing lightly but thoroughly. Add in raisins and nuts, stirring just till mixed. Turn into buttered 5 to 6 c. heat-proof mold. Cover and place on wire rack in kettle. Pour in sufficient boiling water to reach halfway up sides of mold. Cover kettle and simmer 2-1/2 to 3 hrs. Let stand few min. Unmold onto serving dish. Pour about 1/4 c. 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 till light and fluffy.
- Beat in butter, sugar, salt and brandy flavoring. Beat whipping cream till stiff. Gently fold into egg mix. Cover and chill.
