*  Exported from  MasterCook  *
                       MRS. REGAN'S PERSIMMON PUDDING
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Fruits                           Puddings
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Sugar
      1/2   c            Butter
    1       c            Flour
      1/4   ts           Salt
    1       t            Cinnamon, ground
      1/4   ts           Nutmeg, ground
    1       c            Persimmon pulp
    2       ts           Baking soda
    2       ts           Water, warm
    3       tb           Brandy
    1       t            Vanilla
    2                    Eggs
    1       c            Raisins
      1/2   c            Walnuts, chopped
   Stir together sugar and melted butter.  Re-sift flour
   with salt, cinnamon, and nutmeg and add to butter
   mixture.  Add persimmon pulp, baking soda dissolved in
   warm water, brandy, and vanilla. Add eggs, mixing
   lightly but thoroughly.  Add raisins and nuts,
   stirring just until mixed.
   Turn into buttered 6 cup heat-proof mold.  Cover and
   place on wire rack in kettle.  Pour in enough boiling
   water to reach halfway up side of mold. Cover kettle
   and simmer 2-1/2 to 3 hours.  Let stand a few minutes.
   Unmold onto serving dish. Pour 1/4 c warmed brandy
   over pudding and flame. Serve with whipped cream.
   Sylvia’s notes: I used the rice bowl to my steamer,
   and the pudding was overdone after 40 minutes!  A
   heavy, moist, not overly sweet pudding. I couldn't
   really taste the persimmon.  If I make it again, I'll
   definitely give it 5 minutes less in the steamer,
   although it didn't taste burnt, it’s a deep
   brown-black on the outside.
   Source: _LA Times_
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