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Ingredients
| granulated sugar: 1 cup |
| salted butter: 1/2 cup (melted) |
| all-purpose flour (sifted): 1 cup |
| salt: 1/4 tsp |
| ground cinnamon: 1 tsp |
| ground nutmeg: 1/4 tsp |
| persimmons (pureed): 1 cup (pureed) |
| baking soda: 2 tsp |
| water: 2 tsp (warm) |
| brandy (Cognac): 7 Tbl |
| vanilla extract: 1 tsp |
| eggs: 2 |
| seedless raisins (packed): 1 cup |
| walnuts (chopped): 1/2 cup |
| eggs: 1 |
| salted butter: 1/2 cup (melted) |
| powdered sugar (sifted): 1 cup |
| salt (to taste) |
| brandy extract: 1 Tbl |
| heavy whipping cream (fluid): 1 cup |
Mrs. Reagan's Persimmon Pudding
Credit: AllRecipes
User rating:
"This spiced persimmon pudding is easy to prepare and topped with a sweet brandy whipped cream."
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Prep Time
25 min -
Cook Time
150 min -
Servings
7 serving(s)
Tags
Directions
- Stir together sugar and melted butter. Resift flour with salt, cinnamon and nutmeg. Add to butter mixture. Stir in persimmon pulp. Dissolve baking soda in warm water. Add to mixture with 3 tablespoons brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and walnuts, stirring just until mixed.
- Turn into buttered 5 to 6 cup heat-proof mold. Cover and place on rack in large pot. Pour in enough boiling water to reach halfway up sides of mold. Cover pot and simmer 2-1/2 to 3 hours. Let stand a few minutes.
- Unmold onto serving dish. Pour about 4 tablespoons warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce.
- Prepare the brandy whipped cream sauce by beating the egg until light and fluffy. Beat in butter, confectioners' sugar, salt and brandy flavoring. Whip cream until stiff. Gently fold into egg mixture. Cover and chill.