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Ingredientes
- 1 c. sugar
- 1/2 c. butter - (1 stick) melted
- 1 c. flour
- 1/4 tsp salt
- 1 tsp grnd cinnamon
- 1/4 tsp grnd nutmeg
- 1 c. pureed persimmon pulp
- Â Â (from 3 to 4 very ripe fruit)
- 1/2 tsp baking soda
- 2 tsp hot water
- Â Â brandy
- 1/2 tsp vanilla extract
- 2 x Large eggs lightly beaten
- 1 c. raisins (optional)
- 1/2 c. minced walnuts (optional)
- 1 x egg or possibly pasteurized egg equivalent
- 1/3 c. butter melted
- 1 c. sifted powdered sugar
- Â Â Salt to taste
- 1 Tbsp. brandy flavoring
- 1 c. whipping cream
Direcciones
- 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.
- 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.
- 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.
- 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.
- This recipe yields 6 to 8 servings.
- 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% |
