Hachiya Persimmon Puddings with Hachiya Sauce

• 1 c sugar
• 1 cup all purpose flour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 tsp baking soda
• 2 tbs hot water
• 1 cup soft-ripe Hachiya-type persimmon pulp
• 2 large eggs
• ¼ c golden raisins
• ½ c dark rum
• 1 tsp vanilla
• 2 tsp lemon juice
• ½ c (1/4 lb) butter or margarine melted and cooled to lukewarm

1. Mix sugar flour cinnamon and nutmeg . In a bowl, stir together baking soda and water then mix in persimmon pulp and eggs, beat until blended. Add sugar mixture, raisins, 1/4c fum, vanilla, lemon juice, and butter. Stir to mix well.
2. Butter 10 (6 oz size) or 12 (4 oz size) plain pudding molds such as custard cupsor individual metal pudding molds. Equally fill molds with batter. Cover each mold snugly with a piece of foil. Set the molds on a rack over at least 1 inch of boiling water in a 5-6 quart pan; you will need 2 pans, or you can cook the puddings in sequence.
3. Cover and steam over medium-high heat until puddings feel firm when lightly pressed in center (through foil), about 1 hour and 10 minutes. Pour additional boiling water into pan as required to keep level at about 1 inch.
4. Remove puddings from pan, uncover, and let cool about 10 minutes. Invert onto a dish or platter and lift off molds.
5. If made ahead, let cool, wrap airtight, and chill up to 4 days. Freeze to store longer (thaw before reheating). To reheat, set puddings (as many as desired) close together on a plate that will fit on rack in the same pan or pans you used before; cover plate tightly with foil. Add boiling water to just below rack. Cover and steam on medium-high heat until puddings are warm.15-20 minutes.
6. Unwrap puddings and set each on a dessert plate. Surround each pudding with a pool of hachiya sauce, or offer sauce to add to taste. Warm remaining ¼ cup rum in a 6-8 frying pan. Ignite with a match (not beneath a fan or flammables) and pour evenly over each pudding. Makes 10-12 servings.
7. Hachiya sauce. Rub enough soft to squshy-ripe Hachiya-type persimmons through a fine strainer (or whirl smooth in a blender or food processor) to make ½ cup purchased or thigh home made eggnog . Serve or cover and chill until next day. Stir to use. Makes 2 cups.