Persimmon Pudding W/ Brandy Whipped Cream Sauce (Nancy Reagan's

Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

This recipe was originally published in a Los Angeles Times Holiday book waaaay back in the day, and has become a standby recipe at either Thanksgiving or Christmas. It is a spicy bread pudding with the unique flavor of persimmons, which are plentiful in November and December. Be sure that the hachiya persimmons are ripe to the point of being squishy-mooshi; fuyu persimons should be soft and mashed. I'm submitting the recipe as it was published, but be advised that persimmons can be very sweet and it is OK to cut back on the sugar in this recipe. I also have started using black walnuts in this recipe. It always gets rave reviews, so please enjoy!

Ingredients Nutrition

Directions

  1. Stir together butter and sugar.
  2. Resift flour with salt, cinnamon and nutmeg and add to butter and sugar mixture.
  3. Add persimmon pulp, baking soda dissolved in warm water, brandy and vanilla.
  4. Add eggs, mixing thoroughly but lightly.
  5. Add raisins, pecans and orange peel, stirring until mixed.
  6. Turn into buttered steam-type (about 5- to 6-cup) covered mold.
  7. Cover and steam on a rack in a pot of water on top of stove 2 1/2 hours.
  8. Let stand a few minutes, then unmold onto a serving plate.
  9. Flame at table with additional brandy and serve with Brandy Whipped Cream Sauce:.
  10. Beat 1 egg until light and fluffy.
  11. Beat in 1/3 cup melted butter, 1 cup sifted powdered sugar, salt and 1 tablespoon brandy flavoring.
  12. Beat 1 cup heavy whipping cream until stiff.
  13. Gently fold whipped cream into butter mixture.
  14. Cover and chill until ready to serve.
  15. Stir before spooning onto pudding.
  16. Note:If you prefer not using a raw egg in the sauce, simply combine whipped cream with a little powdered sugar and a little brandy flavoring. It will have a different texture and consistency but will taste delicious with the pudding.