Persimmon Pudding with Hard Sauce

Recipes courtesy of Bridgehampton Weekends by Ellen Wright (William Morrow)

Rated: 5 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
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Level:
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Yield:
Serves 10 to 12

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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.

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Comments & Reviews

recipe Persimmon Pudding with Hard Sauce
Teresa Ontario, CA 11-25-2009
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A Thanksgiving Staple!
Rated: 5 stars out of 5

In response to the previous reviewer, you can actually pull this off with no pudding mold. Use a medium sized metal mixing... bowl, well buttered, and seal a sheet of buttered tin foil over the top. The easiest way I have found to extract persimmon pulp is just to give the fruit a good squeeze and let the contents ooze into a blender. If it doesn't ooze, it's not ripe enough!Read more
recipe Persimmon Pudding with Hard Sauce
A.K. vallejo, CA 11-22-2009
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Persimmon Pudding substitution
Rated: 5 stars out of 5

Could I use Gran Marnier or Amaretto instead of Brandy??????? Thanks
recipe Persimmon Pudding with Hard Sauce
Jaime South San Francisco, CA 11-21-2009
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persimmon pulp
Rated: 4 stars out of 5

How is the persimmon pulp made?
recipe Persimmon Pudding with Hard Sauce
Megan Sacramento, CA 11-11-2009
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simply amazing!!!
Rated: 5 stars out of 5

I made the mistake of making this once....and now it is requested over & over!! This recipe is soooo good and soooo easy!! I... add more brandy in the sauce than it calls for.Read more
recipe Persimmon Pudding with Hard Sauce
Denise Aliso Viejo, CA 10-20-2008
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Rich in flavors!
Rated: 5 stars out of 5

This is a yummy dessert or even breakfast bread. The persimmon pulp was the prettiest shade of orange I hated to add it to... the batter. This is a great choice for a fall or holiday meal. I used all fresh organic ingredients from my local Farmers' Market and made the pudding the same day. Steamed puddings are different than baked cakes in that they retain their moisture instead of a possibility of drying out. I used cognac for the brandy. It was a good substitution Plan on 1 hr prep time, 2 hrs. cooking time, 2 hrs cooling time and 5 minutes to eat. Read more
recipe Persimmon Pudding with Hard Sauce
Jennifer Buda, TX 11-26-2007
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Superb flavor & easy
Rated: 5 stars out of 5

While you do have to have a steamed pudding mold to make this recipe, it is a very simple presentation, full flavored and... easy to make. I have a persimmon tree and am always looking for new recipes each Fall. Our guests loved this dessert!Read more