Instructions: Cut persimmons into halves and scoop out the pulp. Puree in a blender or food processor. Measure 1 cup of puree. Combine puree, brown sugar, butter or margarine, milk and egg. Beat until well-blended.

In a small mixing bowl, combine flour, baking powder, salt and spices. Add to persimmon batter and beat until smooth. Pour into a buttered 1 1/2-quart baking dish. Bake covered in a preheated 375-degree oven for 50 to 55 minutes or until set. Serve warm with brandy sauce.

To make brandy sauce, melt the butter in a saucepan. Add powdered sugar and mix well. Stir in brandy and blend until smooth. Heat mixture through. Drizzle over pudding while warm.

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