Mrs. regan's persimmon pudding

Yield: 8 Servings

Ingredients:

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

Instructions:

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_