- 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.
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