- 1/2 cup butter or margarine, softened
- 1/2 cup sifted powdered sugar
- 2 tablespoons brandy
- Dash of ground nutmeg
- Combine butter and powdered sugar, beating until smooth. Gradually add brandy and nutmeg; beat until fluffy.
- Note: Persimmon Pudding may be flamed by quickly heating 2 tablespoons brandy in a small saucepan to just warm. Pour over pudding, and ignite with a long match. Present at the table while still flaming. When flames die down, slice and serve warm with hard sauce.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This