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Mrs. Reagan's Persimmon Pudding

By: Stephanie

"This spiced persimmon pudding is easy to prepare and topped with a sweet brandy whipped cream."

Rate/Review | Read Reviews (7)

Prep Time:
25 Min

Cook Time:
2 Hrs 30 Min

Ready In:
2 Hrs 55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 - 8 servings

Ingredients

1 cup white sugar
1/2 cup butter, melted
1 cup sifted all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup persimmon pulp, pureed
2 teaspoons baking soda
2 teaspoons warm water
7 tablespoons brandy
1 teaspoon vanilla extract
2 eggs
1 cup raisins
1/2 cup chopped walnuts
1 egg
1/2 cup butter, melted
1 cup sifted confectioners' sugar
salt to taste
1 tablespoon brandy flavoring
1 cup heavy whipping cream

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.