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Mrs. Regan's Persimmon Pudding

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      Title: MRS. REGAN'S PERSIMMON PUDDING
 Categories: Fruits, Puddings, Vegetarian
      Yield: 8 Servings
 
      1 c  Sugar
    1/2 c  Butter
      1 c  Flour
    1/4 ts Salt
      1 ts Cinnamon, ground
    1/4 ts Nutmeg, ground
      1 c  Persimmon pulp
      2 ts Baking soda
      2 ts Water, warm
      3 tb Brandy
      1 ts 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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