Perfect for the holidays!
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
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
1/3 cup butter, melted
1 cup sifted powered sugar
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.