Nancy Reagan's Persimmon Pudding
INGREDIENTS
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
DIRECTIONS
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.
