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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
1 c Raisins
1/2 c Walnuts, 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.
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