Steamed Persimmon Pudding with Brandy Sauce
| Yield: | 12 Servings |
| Categories: |
| PUDDING | ||
| 2 | tb | Butter; softened; for mold |
| 2 | tb | Sugar; for pudding mold |
| 1 | c | Raisins |
| 1/2 | c | Brandy |
| 2 | lg | Persimmons |
| 1 1/4 | c | Sugar |
| 2 | tb | Butter; softened |
| 11 1/8 | c | Flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | ts | Cinnamon; ground |
| 1/2 | ts | Cardamom; ground |
| 1/4 | ts | Cloves; ground |
| 1/4 | ts | Nutmeg; ground |
| 1 | c | Pecans; chopped |
| 1/2 | c | Cream; light |
| 2 | Egg whites | |
| BRANDY SAUCE | ||
| 1/2 | c | Butter |
| 1 | c | Sugar |
| 1 | Eggs | |
| 1/4 | c | Brandy |
Advertisement