Mrs. Regan’S Persimmon Pudding
Description
This traditional steamed pudding offers a dense, moist texture reminiscent of a fruitcake but with the unique, subtle sweetness of ripe persimmons. The batter is enriched with butter, eggs, and vanilla, while warm spices like cinnamon and nutmeg provide a cozy aroma. Plump raisins and crunchy walnuts add texture and depth to every bite. Traditionally served with a dramatic flaming brandy sauce, this dessert is perfect for festive gatherings or winter holidays. It requires patience in the steaming process but rewards you with a deep, complex flavor profile that feels both rustic and elegant. Best enjoyed warm, straight from the mold.Ingredients
Directions
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Melt the butter and stir together with the sugar in a large mixing bowl until well combined.
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Sift together the flour, salt, cinnamon, and nutmeg, then fold into the butter and sugar mixture.
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Dissolve the baking soda in warm water.
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Add the persimmon pulp, dissolved baking soda, brandy, and vanilla to the bowl.
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Beat in the eggs lightly but thoroughly until just incorporated.
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Fold in the raisins and chopped walnuts, stirring gently until evenly distributed.
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Butter a 6-cup heat-proof mold or pudding basin and pour the batter into it.
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Cover the top of the mold tightly with parchment paper and foil, securing with string if necessary.
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Place the covered mold on a wire rack inside a large kettle or steamer.
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Pour boiling water into the kettle until it reaches halfway up the sides of the mold.
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Cover the kettle and simmer gently for 2.5 to 3 hours, adding more boiling water as needed to maintain the level.
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Remove the mold from the water and let it stand for 5 minutes before unmolding onto a serving dish.
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Pour warmed brandy over the pudding and carefully ignite to flame before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1112.5kcal
- % Daily Value *
- Total Fat 47.6g74%
- Saturated Fat 18.2g91%
- Cholesterol 157.8mg53%
- Sodium 1453.1mg61%
- Total Carbohydrate 159.4g54%
- Dietary Fiber 7.0g29%
- Sugars 105.9g
- Protein 16.2g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or steamer before serving.
Persimmon Selection: Use very ripe, soft persimmons (Fuyu or Hachiya) for the pulp. If using Hachiya, ensure they are fully soft to avoid astringency.
Steaming Time: The original recipe notes suggest 2.5-3 hours, but modern electric steamers or smaller molds may cook faster. Check for doneness after 45-60 minutes if using a small rice cooker insert; the pudding should be firm to the touch. Over-steaming can result in a dark exterior.
Flavor Note: Some cooks find the persimmon flavor subtle. For a stronger fruit presence, increase the amount of persimmon pulp or add a teaspoon of orange zest.
Safety: When flaming the brandy, ensure the flame is out before serving to guests. Use a long match or lighter to ignite.
