Mrs. Ronald Reagan’s Persimmon Pudding

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Servings: 2 cups Difficulty: Advanced
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Steamed spiced persimmon pudding with flambéed brandy and whipped cream sauce
Mrs. Ronald Reagan's Persimmon Pudding recipe image

This rich, steamed persimmon pudding is a nostalgic Southern dessert that highlights the unique, honey-like flavor of ripe persimmons. The batter is infused with warm spices like cinnamon and nutmeg, then slowly steamed to create a dense, moist texture similar to a traditional Christmas pudding. Topped with a flambéed brandy sauce and served alongside a light brandy whipped cream, it offers a sophisticated yet home-style indulgence. Perfect for holiday gatherings or autumn evenings, this recipe transforms simple pantry staples into a comforting, aromatic treat that pairs beautifully with tea or coffee.

Mrs. Ronald Reagan's Persimmon Pudding recipe image
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Mrs. Ronald Reagan’s Persimmon Pudding

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 447.1

Description

This rich, steamed persimmon pudding is a nostalgic Southern dessert that highlights the unique, honey-like flavor of ripe persimmons. The batter is infused with warm spices like cinnamon and nutmeg, then slowly steamed to create a dense, moist texture similar to a traditional Christmas pudding. Topped with a flambéed brandy sauce and served alongside a light brandy whipped cream, it offers a sophisticated yet home-style indulgence. Perfect for holiday gatherings or autumn evenings, this recipe transforms simple pantry staples into a comforting, aromatic treat that pairs beautifully with tea or coffee.

Directions

  1. In a large bowl, stir together the sugar and 1/2 cup melted butter until well combined.
  2. Sift together the flour, salt, cinnamon, and nutmeg, then add to the butter mixture.
  3. Dissolve the baking soda in the warm water.
  4. Add the persimmon pulp, dissolved baking soda, 3 tablespoons brandy, and vanilla to the bowl.
  5. Add the lightly beaten eggs, mixing lightly but thoroughly until just incorporated.
  6. Fold in the raisins and chopped walnuts, stirring just until evenly distributed.
  7. Turn the batter into a buttered 5- to 6-cup pudding mold.
  8. Cover the mold with foil or a heatproof lid and place it on a wire rack inside a large kettle or Dutch oven.
  9. Pour in enough boiling water to reach halfway up the sides of the mold.
  10. Cover the kettle and simmer for 2 1/2 to 3 hours, checking periodically to ensure the water level remains halfway up the mold.
  11. Let the pudding stand for a few minutes before carefully removing it from the kettle.
  12. Unmold the pudding onto a serving dish.
  13. Pour about 1/4 cup warmed brandy over the pudding and carefully flame it for serving.
  14. For the sauce: In a small bowl, beat the egg, then gradually whisk in the melted butter, powdered sugar, salt, and brandy flavoring.
  15. Whip the heavy cream until stiff peaks form, then fold in the egg mixture.
  16. Serve the flambéed pudding with the brandy whipped cream sauce.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 447.1kcal
% Daily Value *
Total Fat 16.7g26%
Saturated Fat 10.3g52%
Cholesterol 43.0mg15%
Sodium 942.4mg40%
Total Carbohydrate 71.2g24%
Dietary Fiber 1.6g7%
Sugars 40.2g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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