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Persimmon Pudding

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Ingredients
  Sugar 1 1⁄2 Cup (24 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Baking soda 1 Tablespoon
  Hot water 3 Tablespoon
  Persimmon pulp 1 1⁄2 Cup (24 tbs) (Choose Ripe Ones)
  Eggs 2 Large
  Chopped pitted prunes 1 1⁄2 Cup (24 tbs)
  Coarsely chopped almonds/Walnuts / hazelnuts / pistachio nuts 1 Cup (16 tbs)
  Brandy 3⁄4 Cup (12 tbs)
  Vanilla 2 Teaspoon
  Lemon juice 1 1⁄2 Teaspoon
  Butter/Margarine 3⁄8 Pound, melted and cooled to lukewarm (3/4 Cup)
Directions

Mix sugar, flour, cinnamon, and nutmeg.
In a bowl, stir together baking soda and hot water, then mix in persimmon pulp and eggs; beat until blended.
Add sugar mixture, prunes, almonds, 1/3 cup of the brandy, vanilla, lemon juice, and butter.
Stir until evenly mixed.
Scrape batter into a buttered 9- to 10-cup pudding mold, either plain or tube-shaped; cover tightly.
Place on a rack in a deep 5- to 6-quart (or larger) pan.
Add 1 inch water, cover pan, and steam over medium heat until pudding feels firm when lightly pressed in center, about 2 1/4 hours for tube mold, 2 1/2 hours for plain mold.
Add boiling water as needed to keep about 1 inch in pan.
Uncover pudding and let stand on a rack until slightly cooled, about 15 minutes.
Invert onto a dish; lift off mold.
If made ahead, let cool completely.
If desired, wrap pudding in a single layer of cheesecloth and moisten evenly with 3 to 4 tablespoons of the brandy.
Wrap airtight in foil and refrigerate for up to 2 weeks; freeze for longer storage (thaw wrapped).
To reheat, steam foil-wrapped pudding (discard cheesecloth) on a rack over 1 inch boiling water in a covered 5- to 6-quart pan until hot, about 45 minutes.

Serve with soft sauce

Recipe Summary

Course: 
Dessert
Method: 
Boiled

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