Mrs Reagans Persimmon Pudding Recipes

MRS REAGANS PERSIMMON PUDDING

Steps:

• Stir together sugar and melted butter. Resift flour with salt, cinnamon and nutmeg. Add to butter mixture. Stir in persimmon pulp. Dissolve baking soda in warm water. Add to mixture with 3 Tablespoons brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and nuts, stirring just until mixed. Turn into buttered 5 to 6 cup heat-proof mold. Cover and place on rack in kettle. Pour in enough boiling water to reach halfway up sides of mold. Cover kettle and simmer 2-1/2 to 3 hours. Let stand a few minutes. Unmold onto serving dish. Pour about 1/4 cup warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

PERSIMMON PUDDING W/ BRANDY WHIPPED CREAM SAUCE (NANCY REAGAN'S

Steps:

• Stir together butter and sugar.
• Resift flour with salt, cinnamon and nutmeg and add to butter and sugar mixture.
• Add persimmon pulp, baking soda dissolved in warm water, brandy and vanilla.
• Add eggs, mixing thoroughly but lightly.
• Add raisins, pecans and orange peel, stirring until mixed.
• Turn into buttered steam-type (about 5- to 6-cup) covered mold.
• Cover and steam on a rack in a pot of water on top of stove 2 1/2 hours.
• Let stand a few minutes, then unmold onto a serving plate.
• Flame at table with additional brandy and serve with Brandy Whipped Cream Sauce:.
• Beat 1 egg until light and fluffy.
• Beat in 1/3 cup melted butter, 1 cup sifted powdered sugar, salt and 1 tablespoon brandy flavoring.
• Beat 1 cup heavy whipping cream until stiff.
• Gently fold whipped cream into butter mixture.
• Cover and chill until ready to serve.
• Stir before spooning onto pudding.
• Note:If you prefer not using a raw egg in the sauce, simply combine whipped cream with a little powdered sugar and a little brandy flavoring. It will have a different texture and consistency but will taste delicious with the pudding.

MRS. REAGAN'S PERSIMMON PUDDING

Steps:

• Stir together sugar and melted butter. Resift flour with salt, cinnamon and nutmeg. Add to butter mixture. Stir in persimmon pulp. Dissolve baking soda in warm water. Add to mixture with 3 tablespoons brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and walnuts, stirring just until mixed.
• Turn into buttered 5 to 6 cup heat-proof mold. Cover and place on rack in large pot. Pour in enough boiling water to reach halfway up sides of mold. Cover pot and simmer 2-1/2 to 3 hours. Let stand a few minutes.
• Unmold onto serving dish. Pour about 4 tablespoons warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce.
• Prepare the brandy whipped cream sauce by beating the egg until light and fluffy. Beat in butter, confectioners' sugar, salt and brandy flavoring. Whip cream until stiff. Gently fold into egg mixture. Cover and chill.

MRS. REAGAN'S PERSIMMON PUDDING

Steps:

• Stir together sugar and melted butter. Resift flour with salt, cinnamon and nutmeg. Add to butter mixture. Stir in persimmon pulp. Dissolve baking soda in warm water. Add to mixture with 3 tablespoons brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and walnuts, stirring just until mixed.
• Turn into buttered 5 to 6 cup heat-proof mold. Cover and place on rack in large pot. Pour in enough boiling water to reach halfway up sides of mold. Cover pot and simmer 2-1/2 to 3 hours. Let stand a few minutes.
• Unmold onto serving dish. Pour about 4 tablespoons warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce.
• Prepare the brandy whipped cream sauce by beating the egg until light and fluffy. Beat in butter, confectioners' sugar, salt and brandy flavoring. Whip cream until stiff. Gently fold into egg mixture. Cover and chill.