Persimmon Pudding

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
418
FAT
33%
CHOL
28%
SOD
30%

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Ingredients for 8 servings

3/4 cup coarsely chopped pecans

2 ripe Hachiya persimmons

1 3/4 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

1 1/4 cups firmly packed dark brown sugar

2 eggs

1 cup milk

3/4 cup golden raisins

Boiling water, as needed

1/3 cup brandy

Vanilla ice cream for serving

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