Categories: Fruits, Puddings, Vegetarian 
      Yield: 8 servings 
  
      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 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. 
   
  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_