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| 1 Tasse | sugar |
| 1/2 Tasse | Butter melted |
| 1 Tasse | Flour sifted |
| 1/4 Teelöffel | salt |
| 1 Teelöffel | cinnamon ground |
| 1/4 Teelöffel | nutmeg ground |
| 1 Tasse | Pureed persimmon pulp (3 to 4 very ripe fruit) |
| 2 Teelöffel | Baking soda |
| 2 Teelöffel | water warm |
| | Brandy |
| 1 Teelöffel | vanilla |
| 2 | Eggs lightly beaten |
| 1 Tasse | raisins |
| 1/2 Tasse | walnuts chopped |
| 1 | egg |
| 1/2 Tasse | Butter melted |
| 1 Tasse | sugar stifted, powdered |
| 1 Prise | salt |
| 1 Esslöffel | Brandy flavoring |
| 1 Tasse | whipping cream |
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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. Makes 6 to 8 servings.
Brandy Whipped Cream Sauce Beat egg until light and fluffy. Beat in butter, powdered sugar, salt and brandy flavoring. Whip cream until stiff. Gently fold into egg mixture. Cover and chill.
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