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March 2019

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Mrs Regan's Persimmon Pudding Recipe

Mrs Regan's Persimmon Pudding recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mrs Regan's Persimmon Pudding recipe  PDF


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, chopped
Stir together sugar and melted butter. Re sift flour with salt, cinnamon, and nutmeg and add to butter mi ture. Add persimmon pulp, baking soda dissolved in warm water, brandy, and vanilla. Add eggs, mi ing lightly but thoroughly. Add raisins and nuts, stirring just until mi ed. 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_

Mrs Regan's Persimmon Pudding recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
777 people have voted
Last Reviewed on 2019-03-19



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