Persimmon Pudding

Perfect for the holidays!

persimmon-pudding
Below is the orginal recipe. I have changed the order slightly and find that it works much better. Stir together the sugar and melted butter. Then add persimmon pulp, soda dissolved in warm water, brandy and vanilla. Now add flour mixture. Follow the rest of recipe as written –  eggs, following directions and finally raisins. I don’t add nuts.
The First Lady’s Recipe  (La Times 11/23/81)
PERSIMMONS FOR REAGAN DINNER
Thanksgiving for President and Mrs. Reagan will include a family dinner based on the traditional turkey and all the fixings.  Desert, however, will feature Mrs. Reagan’s Persimmon Pudding instead of the usual pumpkin pie.
If you’d like to follow the First Lady’s example and take advantage of the luscious ripe persimmons now in the market, here is her recipe.  Be warned , however, like the plum pudding it resembles, this is very rich, so serve small portions.
MRS. REAGAN’S PERSIMMON PUDDING
1 cup sugar
1/2 cup butter, melted
1 cup flour, sifted
1/4 teaspoon salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cup pureed persimmon pulp (3-4 very ripe)
2 tsp soda
2 tsp warm water
Brandy
1 tsp vanilla
2 eggs, lightly beaten
1 cup seedless raisins
1/2 cup chopped walnuts, optional
Brandy Whipped cream sauce
Stir together sugar and melted butter.  Re-sift flour with salt, cinnamon and nutmeg; add to butter mixture.  Add persimmon pulp, soda, dissolved in warm water, 3 table spoons brandy and vanilla.  Add eggs, mixing lightly but thoroughly.  Add raisins and nuts, stirring just until mixed.
Turn into buttered 5-6 cup steam-type mold.  Cover and place on rack in steam kettle. ( I use a stock pot that will hold mold comfortably and allow for water to reach halfway).  Pour in enough boiling water to reach halfway up sides of mold. Cover kettle or stock pot and let water gently simmer for 2 1/2 hours. Make sure that water is always simmering gently – you might have to add water during the 2 1/2 hours so the water level stays at halfway up the mold. DO NOT USE THE OVEN  This is made on the stove – it is steamed, not baked. Let stand few minutes and then unmold onto serving dish.   Pour about 1/4 cup of warmed brandy over pudding and flame.  Serve with Brandy Whipped Cream Sauce.  Makes 6-8 servings.
Brandy Whipped Cream Sauce
egg
1/3 cup butter, melted
1 cup sifted powered sugar
Dash salt
1 tablespoon brandy flavoring
1 cup whipping cream
Beat egg until light and fluffy.  Beat in butter, sugar, salt and brandy flavoring.  Beat whipping cream untill stiff.  Gently fold into egg mixture.  Cover and chill.
Advertisements

11 Responses to “Persimmon Pudding”


  1. 1 Loving Annie November 17, 2008 at 6:38 am

    That sounds incredibly good !

    Do you think it would also work if you used pomegranates instead of persimmon as an alternate ?

    Hope that your weekend was good, and that the smoke from the fires isn’t bothering you too much. It gave me a violent headache for the last 2 days.

  2. 2 lizziee November 17, 2008 at 7:36 am

    The persimmon you want to use is the Hachiya Persimmon – it can only be used when it is very soft, then pureed and finally strained. I don’t think a pomegranate would work.

    The smoke is awful, but at least we are not in danger.

  3. 3 Clariss Smith December 12, 2009 at 12:22 pm

    I am looking forward to eating it. Just put it in the oven and discovere there was no ovem temperature. I will try 350 for an hour.

    clariss Smith

  4. 4 Clariss Smith December 12, 2009 at 12:24 pm

    i haven’t any comment. Clariss

  5. 5 lizziee December 12, 2009 at 2:22 pm

    Clariss

    This is how you make steamed pudding – the operative word is steamed.

    Turn into buttered 5-6 cup steam-type mold. Cover and place on rack in steam kettle. Pour in enough boiling water to reach halfway up sides of mold. Cover kettle and simmer 2 1/2 hours. Let stand few minutes and then unmold onto serving dish. Pour about 1/4 cup of warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce. Makes 6-8 servings.

  6. 6 lizziee December 12, 2009 at 2:27 pm

    Clariss – you can’t bake a steamed pudding ever – it will be awful.

  7. 7 hilda December 19, 2010 at 6:22 pm

    I loved persimmons and I tried a long time ago a pudding, I hope this is it. Thanks.

  8. 8 lizziee December 19, 2010 at 7:09 pm

    hilda – trust me – this is the best recipe.

  9. 9 Margie December 11, 2011 at 12:34 pm

    Can you ship a steamed pudding? If so, how should I pack it? Do I need to send it in the mold?

    • 10 lizziee December 11, 2011 at 12:47 pm

      Unmold the pudding. Then wrap it tightly in plastic wrap ( I use 2 pieces and tie the top with string), put it in a tin, use tissue paper to make sure it doesn’t slide around in the tin and ship.

  10. 11 Cecylia March 9, 2013 at 8:54 am

    A few tips I’ve learned from making this numerous times:

    -You can freeze persimmon in styrofoam cups (equals one cup) to use later in the year. Just pit, mash, and freeze.

    -This recipe works just as well with half the amount of sugar and butter.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




Categories

Archives


%d bloggers like this: