Recipe

Gluten-free Dairy-free Persimmon Pudding
Ingredients
1 cup sugar (3/4 cup should work too if you prefer)
1/2 cup margarine (I used Earth Balance)at room temperature
1/2 cup sorghum flour
1/4 cup potato or corn starch (or more sorghum flour)
1/4 cup tapioca starch or arrowroot starch
1/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. cloves
1/4 tsp. nutmeg
1 cup pureed persimmon pulp
2 tsp. baking soda
2 tsp. warm water
7 tablespoons brandy (should be naturally gluten-free, but check with manufacturer)
1 tsp. vanilla extract
2 eggs, lightly beaten
1 cup raisins
Directions
Grease a 5 or 6 cup oven-safe pudding mold that will fit in a large pot with a rack or steaming insert. (You can use Earth balance margarine, palm shortening, or butter if not dairy-free.)

Thoroughly combine sugar and margarine in a large bowl, using a spoon or mixer if you prefer. Sift dry ingredients (flours, and spices-NOT including the baking soda) together and add to the butter. Fold in your persimmon pulp. Drop your baking soda into the warm water and lightly whisk. Add baking soda solution, 3 tablespoons brandy and vanilla to your batter. Add eggs and gently combine. Sprinkle in your raisins, stir, and pour into your buttered mold.

Here is the cool part. Cover the mold (I used aluminum foil) and put on your rack or steamer insert in your large pot. Fill with boiling water halfway up the side of the mold. Put lid on your large pot and simmer 2 1/2 to 3 hours. Let stand a few minutes before you unmold it.

When you serve it, pour 4 tablespoons warmed brandy on the pudding and light it on fire. Should have a gorgeous little blue flame for a bit. If you warm the brandy and let it sit too long before pouring, the alcohol might evaporate and not want to light. In this case, just add a little more brandy and try to relight until *poof* you have a flaming pudding on your table! (Yes, this happened to me)