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Mrs. Regan's Persimmon Pudding

Mrs. Regan's Persimmon Pudding comes together with Sugar, Butter, Flour, Salt, and Baking Soda. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1 cup
• 1/4 tsp
• 2 tsp
• 2 tsp

Method (preview)

1. 1

   Stir together sugar and melted butter.

2. 2

   Re-sift flour with salt, cinnamon, and nutmeg and add to butter mixture.

3. 3

   Add persimmon pulp, baking soda dissolved in warm water, brandy, and vanilla.

4. 4

   Add eggs, mixing lightly but thoroughly.

5. 5

   Add raisins and nuts, stirring just until mixed.

6. 6

   Turn into buttered 6 cup heat-proof mold.

7. 7

   Cover and place on wire rack in kettle.

8. 8

   Pour in enough boiling water to reach halfway up side of mold.

9. 9

   Cover kettle and simmer 2-1/2 to 3 hours.

10. 10

    Let stand a few minutes.

11. 11

    Unmold onto serving dish. Pour 1/4 c warmed brandy over pudding and flame. Serve with whipped cream.