I made this persimmon pudding and accompanying brandy cream earlier. Persimmon pudding is one of those elusive things I had and loved as a kid, but I don’t remember much about the version from my childhood. This recipe was okay, but the persimmon flavor wasn’t very strong. Next time I’ll try another version, or perhaps, instead of rasins, chopped bits of dried persimmon?

The accompanying brandy cream, however, was great. Except I used rum, due to a lack of brandy. I could see this on any strongly spiced cake or pie.

Rum Cream Sauce: 
(adapted from here)

1 egg
1/2 cup butter, melted
3/4 cup confectioners sugar
pinch of salt
2 tsp rum
1 tsp vanilla *do another tsp of rum for stronger rum flavor
1 1/2 cup whipping cream

1. Beat the egg until fluffy, then beat in butter, sugar, salt, rum and vanilla.
2. Whip the whipping cream until stiff peaks form.
3. Fold the egg & butter mixture into the whipping cream.