Persimmon Pudding W/ Brandy Whipped Cream Sauce (Nancy Reagan's
- Ready In:
- 3hrs 30mins
- Ingredients:
- 20
- Yields:
-
1 molded pudding
- Serves:
- 10
ingredients
- 1⁄2 cup butter, melted
- 1 cup sugar
- 1 cup flour, sifted
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 cup persimmon pulp (3 to 4 very ripe persimmons)
- 2 teaspoons baking soda
- 2 teaspoons warm water
- 3 tablespoons brandy
- 1 teaspoon vanilla
- 2 eggs, slightly beaten
- 1 cup seedless raisin
- 1⁄2 cup pecans, coarsely chopped
- 2 tablespoons orange peel, grated (optional)
-
For the Brandy Whipped Cream Sauce
- 1 egg
- 1⁄3 cup butter, melted
- 1 cup powdered sugar, sifted
- 1⁄4 teaspoon salt
- 1 tablespoon brandy
directions
- Stir together butter and sugar.
- Resift flour with salt, cinnamon and nutmeg and add to butter and sugar mixture.
- Add persimmon pulp, baking soda dissolved in warm water, brandy and vanilla.
- Add eggs, mixing thoroughly but lightly.
- Add raisins, pecans and orange peel, stirring until mixed.
- Turn into buttered steam-type (about 5- to 6-cup) covered mold.
- Cover and steam on a rack in a pot of water on top of stove 2 1/2 hours.
- Let stand a few minutes, then unmold onto a serving plate.
-
Flame at table with additional brandy and serve with Brandy Whipped Cream Sauce:
- Beat 1 egg until light and fluffy.
- Beat in 1/3 cup melted butter, 1 cup sifted powdered sugar, salt and 1 tablespoon brandy flavoring.
- Beat 1 cup heavy whipping cream until stiff.
- Gently fold whipped cream into butter mixture.
- Cover and chill until ready to serve.
- Stir before spooning onto pudding.
- 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.
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RECIPE SUBMITTED BY
I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines.
I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list...
My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip.
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