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Receta Mrs. Ronald Reagan's Persimmon Pudding

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Raciónes: 8

Ingredientes

Cost per serving $3.94 view details

Direcciones

  1. For the Pudding: Stir together sugar and butter in a bowl. Sift flour with salt, cinnamon and nutmeg. Add in to butter mix. Add in persimmon pulp. Dissolve baking soda in hot water. Add in 3 Tbsp. brandy and vanilla. Add in to flour mix. Add in Large eggs and mix lightly but thoroughly. Add in raisins and nuts, if you like.
  2. Pour into buttered 5- to 6-c. heat-proof mold or possibly loaf pan. Top mold with parchment paper and cover with heat-proof plastic wrap. Place on wire rack in kettle or possibly Dutch oven. Pour in sufficient boiling water to reach halfway up sides of mold. Cover kettle and simmer 2 1/2 to 3 hrs.
  3. Let stand a few min. Throw away plastic wrap and parchment paper. Unmold onto heat-proof serving plate. Pour about 1/4 c. warmed brandy over pudding and ignite, being careful to keep hands, clothing and face out of reach. Serve with Brandy Whipped Cream Sauce.
  4. For the Brandy Whipped Cream Sauce: 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.
  5. This recipe yields 6 to 8 servings.
  6. Caution: Although many recipes call for uncooked Large eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends which infants, the elderly and immuno-compromised people avoid raw Large eggs.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 163g
Recipe makes 8 servings
Calories 573  
Calories from Fat 255 45%
Total Fat 29.03g 36%
Saturated Fat 16.42g 66%
Trans Fat 0.0g  
Cholesterol 147mg 49%
Sodium 321mg 13%
Potassium 305mg 9%
Total Carbs 75.17g 20%
Dietary Fiber 1.6g 5%
Sugars 49.78g 33%
Protein 5.71g 9%
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