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Baked Persimmon Pudding

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BAKED PERSIMMON PUDDING
 Categories: Desserts, Fruits, Cyberealm
      Yield: 8 Servings
 
    1/3 c  Butter
      3 ea Eggs
  1 1/2 c  Persimmon pulp
    3/4 c  Honey
  1 1/2 c  Whole wheat pastry flour
      2 ts Baking powder
      1 ts Cinnamon
    1/2 ts Nutmeg
           Pinch of ground cloves
    1/3 c  Milk
           Salt to taste
      1 c  Chopped nuts
      1 c  Raisins
 
  Cream butter.  Add eggs, persimmon pulp and honey. Sift dry
  ingredients together and mix in.  Stir in milk. Add nuts and raisins
  and stir well. Pour into greased 2-quart baking dish or bundt pan.
  Bake at 325F for 40-50 minutes until cake tester comes out clean.
  Serve warm with whipped cream or brandy sauce.
  
  Brandy Sauce:  2/3 c honey; 1/2 c water; pinch salt; 4 ts corn
  starch; 1/4 c water or apple juice; 4 ts butter; 6 tb brandy. Combine
  honey, water and salt in small, heavy saucepan. Bring to a boil and
  cook 3-4 minutes. Dissolve cornstarch in water, and add slowly to the
  honey mixture. Cook over very low heat, stirring constantly until
  mixture thickens. (Watch carefully to prevent scorching.) Remove from
  heat, add butter, stirring until it is blended into the sauce. Add
  the brandy and stir well. Serve over ice cream, pudding, or fruit.
  Makes about 1 1/4 cups. Note: This is especially delicious made with
  a fruit-flavored brandy.
  
  Typed for you by Loren Martin, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120
 
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