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Mrs. Regan’S Persimmon Pudding

Mrs. Regan's Persimmon Pudding recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1112.5
Dietary: Vegetarian
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
  • 1 cup Sugar
  • 1/2 cup Butter
  • 1 cup Flour
  • 1/4 teaspoon Salt
  • 1 teaspoon Cinnamon, ground
  • 1/4 teaspoon Nutmeg, ground
  • 1 cup Persimmon pulp
  • 2 teaspoon Baking soda
  • 2 teaspoon Water, warm
  • 3 tablespoon Brandy
  • 1 teaspoon Vanilla
  • 2 Eggs
  • 1 cup Raisins
  • 1/2 cup Walnuts, chopped
Directions
  1. 1
    Melt the butter and stir together with the sugar in a large mixing bowl until well combined.
  2. 2
    Sift together the flour, salt, cinnamon, and nutmeg, then fold into the butter and sugar mixture.
  3. 3
    Dissolve the baking soda in warm water.
  4. 4
    Add the persimmon pulp, dissolved baking soda, brandy, and vanilla to the bowl.
  5. 5
    Beat in the eggs lightly but thoroughly until just incorporated.
  6. 6
    Fold in the raisins and chopped walnuts, stirring gently until evenly distributed.
  7. 7
    Butter a 6-cup heat-proof mold or pudding basin and pour the batter into it.
  8. 8
    Cover the top of the mold tightly with parchment paper and foil, securing with string if necessary.
  9. 9
    Place the covered mold on a wire rack inside a large kettle or steamer.
  10. 10
    Pour boiling water into the kettle until it reaches halfway up the sides of the mold.
  11. 11
    Cover the kettle and simmer gently for 2.5 to 3 hours, adding more boiling water as needed to maintain the level.
  12. 12
    Remove the mold from the water and let it stand for 5 minutes before unmolding onto a serving dish.
  13. 13
    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.

Keywords: persimmon, pudding, steamed, dessert, brandy, raisins, walnuts, cinnamon, nutmeg, holiday, christmas, traditional, flamed, fruit, spiced, moist, comfort, classic, winter
Read it online: https://www.chefs-mate.com/recipe/mrs-regans-persimmon-pudding/