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Persimmon Pudding with Hard Sauce Recipe

Persimmon Pudding with Hard Sauce

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

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on November 10, 2011

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    Excellent! I've never steamed a pudding before so I was nervous about this, but OH MY this is delicious! I used Stevia instead of sugar in the pudding and my husband and kids LOVED it! The hard sauce was a little sweet for out taste (I used conf. sugar for that, so we will eat it with only whip cream on top. BUT yes, this is excellent!!!

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  • on November 25, 2009

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    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!

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  • on November 22, 2009

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    Could I use Gran Marnier or Amaretto instead of Brandy??????? Thanks

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  • on November 21, 2009

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    How is the persimmon pulp made?

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  • on November 11, 2009

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    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.

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  • on October 20, 2008

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    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.

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  • on November 26, 2007

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    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!

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  • on January 19, 2005

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    This is excellent.

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