Nancy Reagan's Persimmon Pudding

½ cup melted butter
1 cup sugar
1 cup flour, sifted
¼ tsp. salt
1 tsp. ground cinnamon
¼ tsp. nutmeg
1 cup persimmon pulp (3 to 4 chopped nuts (optional: ripe))
2 tsp. baking soda
2 tsp. warm water
3 tbsp. brandy
1 tsp. vanilla
2 eggs, slightly beaten
1 cup seedless raisins

Stir together the melted butter and sugar. Resift the flour with salt, cinnamon, and nutmeg and add to the butter and sugar mixture. Add the persimmon pulp, sold dissolves in warm water, brandy, and vanilla. Add the eggs, mixing thoroughly but lightly. Add the raisins and nuts. Put in a buttered steam-type covered mold and steam two and a half hours. Flame at the table with brandy.

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