1/2 c melted grass-fed butter
1 c sugar
1 c flour, sifted (or 3/4 c flour and 1/4 c flaxseed meal)
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
1 c persimmon pulp (2-3 ripe ones)
1/4 c chopped walnuts
2 tsp baking soda
2 tsp warm water
3 Tbsp brandy
1 tsp vanilla
2 Omega-3 eggs, slightly beaten
1 cup seedless raisins

BRANDY-WHIPPED CREAM SAUCE
1 Omega-3 egg
1/3 c melted grass-fed butter
1 c sifted powdered sugar
Dash salt
1 Tbsp brandy flavoring
1 c whipping cream (grass-fed if available)

1/2 c melted grass-fed butter 1 c sugar 1 c flour, sifted (or 3/4 c flour and 1/4 c flaxseed meal) 1/4 tsp salt 1 tsp ground cinnamon 1/4 tsp nutmeg 1 c persimmon pulp (2-3 ripe ones) 1/4 c chopped walnuts 2 tsp baking soda 2 tsp warm water 3 Tbsp brandy 1 tsp vanilla 2 Omega-3 eggs, slightly beaten 1 cup seedless raisins 1 Omega-3 egg 1/3 c melted grass-fed butter 1 c sifted powdered sugar 1 Tbsp brandy flavoring 1 c whipping cream (grass-fed if available)

Stir together the melted butter and sugar. Mix the flour and flax with salt, cinnamon, and nutmeg and add to the butter and sugar mixture. Add the persimmon pulp, soda dissolved in warm water, brandy, and vanilla. Add the eggs, mixing thoroughly but lightly. Add the raisins and nuts. Put in a buttered steam-type covered mold and steam two and 1/2 hours. Flame at the table with brandy and serve with the Brandy-whipped cream sauce.

To make Brandy-Whipped Cream Sauce:
Beat the egg until light and fluffy. Beat in the butter, powdered sugar, salt, and brandy flavoring. Beat the cream until stiff. Gently fold it into the first mixture. Cover and chill until ready to serve. Stir before spooning on the pudding.