Ingredients

For the pudding:

1/2 cup (1 stick) unsalted butter, softened, plus extra for the pudding mold
1 cup sugar
1 cup sifted all-purpose flour
1 cup persimmon pulp (from 2 to 3 ripe persimmons, peeled and seeded)
3 teaspoons brandy
2 large eggs, slightly beaten
2 teaspoons baking soda mixed with 2 teaspoons warm water
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon

1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 cup chopped walnuts
1 cup golden raisins

For the hard sauce:
1/2 cup (1 stick) unsalted butter, softened
1 cup confectioners' sugar
1 tablespoon brandy

Directions

To make the pudding, in a large bowl,
cream together the butter and sugar with an electric mixer at medium speed. Add the flour,
1/2 cup at a time, alternating with the persimmon pulp, brandy, eggs, and baking soad
mixture. Stir in the vanilla, spices, walnuts, and raisins and mix on low until the butter
comes together, about 5 minutes.

Butter the top and bottom of a 2-quart pudding mold with a lid. Spoon in the mixture. Put
the buttered lid on tightly and lock into place. Put the mold in a bigger pot filled with

water to come halfway up the side of the mold; cover the pot. It is necessary to have a
well-buttered mold and enough water for ample steam for this pudding to come out right.
Bring the water to a simmer and let simmer over medium-low heat for about 2 hours. Make
sure the water doesn't evaporate; add more hot water if it does. The pudding should be
checked with a cake tester. When the tester comes out clean, the pudding is done. Take the
mold out of the water and unmold when cool, 1 to 2 hours.

While the pudding is steaming, prepare the hard sauce. Cream the butter and sugar together
with an electric mixer. Beat in the brandy. Chille at least 1 hour. Serve with the warm
pudding.