Recipe(tried): Mrs. Reagan's Persimmon Pudding recipe from the LA Times

Mrs. Reagan's Persimmon Pudding
1 C. sugar
1/2 C. butter, melted
1/4 tsp. salt
1 C. flour, sifted
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 C. pureed persimmon pulp
2 tsp. baking soda
2 tsps. warm water
Brandy
1 tsp. vanilla
2 eggs, lightly beaten
1 C. raisins
1/2 C chopped walnuts, optional
Brandy Whipped Cream Sauce
Stir sugar into melted butter. Resift flour with salt, cinnamon & nutmeg. Add to butter mixture. Stir in persimmon pulp. Dissolve baking soda in warm water & add to mixture with 3 Tbsp. brandy and the vanilla. Add eggs, mixing lightly but thoroghly. Add raisins & nuts, stirring just until mixed.
Turn into buttered 5-6 C. pudding mold. Cover and place on a rack in kettle. Pour in enough boiling water to reach half-way up sides of mold. Cover kettle & simmer for 2 1/2-3 hrs. Let stand a few minutes.
Unmold onto serving dish. Pour about 1/4 C. of warmed brandy over pudding and carefully ignite flame. Serve with the Brandy Whipped Cream Sauce.
Makes 6-8 servings
Brandy Whipped Cream Sauce
1 egg
1/2 C. butter, melted
1 C. sifted powdered sugar
dash salt
1 Tbsp. brandy flavoring
1 C. heavy whipping cream
Beat egg until light and fluffy. Beat in butter, powdered sugar,salt and brandy flavoring. Whip cream until stiff, fold into egg mixture. Cover and chill.