Persimmon-Nut-And-Raisin Pudding

Preparation

1. Step 1

   Preheat oven to 375 degrees.

2. Step 2

   Pour the cognac over the raisins to plump them, then set aside.

3. Step 3

   Peel and puree the persimmons, either in a blender or a food mill.

4. Step 4

   Mix all the dry ingredients, except for the sugar, together in a bowl.

5. Step 5

   Incorporate the persimmon puree, the sugar, eggs, buttermilk and vanilla together, then add that mixture to the dry ingredients and blend completely.

6. Step 6

   Melt the butter and incorporate into the mixture.

7. Step 7

   Chop the nuts and lightly toast them for 5 to 10 minutes in the oven.

8. Step 8

   Toss the nuts, raisins and cognac into the mixture and stir well.

9. Step 9

   Butter a 9-inch baking dish, pour in the ingredients and bake for two hours.

10. Step 10

    Serve hot or warm, topped with a creme Chantilly.