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Receta Nancy Reagan's Persimmon Pudding

Name: Nancy Reagan's Persimmon Pudding
Ingredients: 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; 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); 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

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Ingredientes

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

Direcciones

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.