MRS. REAGAN'S PERSIMMON PUDDING

1 cup sugar
1/2 cup butter, melted
1 cup flour, sifted
1/3 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup pureed persimmon pulp (3 to 4 very ripe fruit)
2 teaspoons baking soda
2 teaspoons warm water
Brandy
1 teaspoon vanilla
2 eggs, lightly beaten
1 cup seedless raisins
1/2 cup chopped walnuts
Brandy Whipped Cream Sauce

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, 3 tablespoons brandy and vanilla.  Add eggs, mixing lightly but thoroughly.  Add raisins and nuts, stirring just until mixed.

Turn into butter 5 to 6 cup heat proof mold.  Cover and place on wire 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.  Un-mold into serving dish.  Pour about 1/4 cup warmed brandy over pudding and flame.  Serve with Brandy Whipped Cream Sauce.  Makes 6 to 8 servings.

BRANDY WHIPPED CREAM SAUCE

1 egg
1/3 cup butter, melted
1 cup sifted powdered sugar
Dash salt
1 tablespoon brandy flavoring
1 cup whipping cream

Beat egg until light and fluffy.  Beat in better, sugar, salt and brandy flavoring.  Beat whipping cream until stiff.  Gently fold into egg mixture.  Cover and chill.