KYSO Persimmon Pudding Knock Your Socks Off!

Ingredients

• Persimmon Pudding
• 4.5 tablespoons Unsalted butter, room temperature
• 2 cups Flour (all purpose works)
• .5 teaspoons Cinnamon
• .25 teaspoons Nutmeg
• .25 teaspoons Salt
• .25 cups Brandy (I'd go for the bottom shelf)
• .25 cups Raisins
• .25 cups Currants (dried of course)
• 4 Hachiya persimmons. I buy them 2 weeks in advance. Let them get ridiculously ripe.
• 1 cup Whole milk
• 1.5 cups Sugar
• 3 Eggs
• 1 teaspoon Vanilla
• 1 tablespoon Lemon juice
• 1.5 teaspoons Baking soda, dissolved in 1 1/2 tablespoons warm water
• 1 cup Pecans (roast at 300 F for 3 min, then cool and chop coarsely)
• 1/4 cup Candied ginger (chop this fine)
• Brandy Whipped Cream
• 1 cup Cream
• 1 tablespoon Sugar
• 2 tablespoons Brandy

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