Persimmon Pudding W/ Brandy Whipped Cream Sauce (Nancy Reagan's

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stir together butter and sugar.
  • Resift flour with salt, cinnamon and nutmeg and add to butter and sugar mixture.
  • Add persimmon pulp, baking soda dissolved in warm water, brandy and vanilla.
  • Add eggs, mixing thoroughly but lightly.
  • Add raisins, pecans and orange peel, stirring until mixed.
  • Turn into buttered steam-type (about 5- to 6-cup) covered mold.
  • Cover and steam on a rack in a pot of water on top of stove 2 1/2 hours.
  • Let stand a few minutes, then unmold onto a serving plate.
  • Flame at table with additional brandy and serve with Brandy Whipped Cream Sauce:
  • Beat 1 egg until light and fluffy.
  • Beat in 1/3 cup melted butter, 1 cup sifted powdered sugar, salt and 1 tablespoon brandy flavoring.
  • Beat 1 cup heavy whipping cream until stiff.
  • Gently fold whipped cream into butter mixture.
  • Cover and chill until ready to serve.
  • Stir before spooning onto pudding.
  • Note:If you prefer not using a raw egg in the sauce, simply combine whipped cream with a little powdered sugar and a little brandy flavoring. It will have a different texture and consistency but will taste delicious with the pudding.
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