Here’s a recipe my family has been making for Christmas for many years. I’m re-posting this for all you new readers (welcome!) and for those of you who may want to try it this year but might need some extra time to get your mold and all the ingredients together. I make this pudding gluten-free, but you can use regular flour. The results are surprisingly similar! This dessert is called a Pudding because the dough is steamed, not baked, but the end result is very much like a moist bread (almost like a carrot cake, but better). This recipe is a bit involved and does take some time to prepare, but it is a special occasion sort of treat so well worth the effort! Everyone in our family looks forward to this Pudding. The original recipe came from Nancy Reagan, who made this for her own family at Christmastime.
Persimmon Pudding Ingredients
1 cup sugar
1/2 cup melted butter
1 cup all-purpose flour OR 1 cup gluten-free flour blend with 1 tsp Xanthan gum
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup persimmon pulp – 3 or 4 very ripe
2 teaspoons baking soda
2 teaspoons warm water
3 Tablespoons Brandy
1 teaspoon vanilla extract
2 eggs, lightly beaten
1 cup seedless raisins
1/2 cup chopped nuts (we use walnuts)
Brandy Whipped Cream Sauce Ingredients
1/3 cup melted butter
1 cup confectioner’s sugar
1 Tablspoon Brandy
1 cup heavy or whipping cream
Note: the gluten-free flour blend used in this recipe was made with 1 1/2 cups sorghum flour, 1 1/2 cups potato starch, and 1 cup tapioca starch.
Peel the persimmons by removing the skin with a sharp knife.
Puree the persimmons in a blender.
Stir together the sugar and melted butter. Combine flour with cinnamon, salt and nutmeg; add to butter mixture. Add persimmon pulp, baking soda dissolved in warm water, 3 Tablespoons brandy and vanilla. Add lightly beaten eggs, mixing thoroughly but gently. Add raisins and nuts, stirring until mixed.
Place the batter in a prepared covered 2-quart steamer mold. You can find these at specialty food shops, or you can get one through Amazon, where they’re running $19.82 with Free shipping with Prime.
To prepare the mold, grease with butter and then spray with cooking spray.
Place covered mold in a large covered dutch oven. Fill the dutch oven with water, making sure water level goes up to but does not go over the top. Cover the dutch oven, ensuring the lid can fit snugly over the covered mold. Set heat to high until water boils. Once the water boils, reduce heat to medium-low and steam for 2 1/2 hours. Check water level occasionally, adding more when necessary. Do not open mold until the full 2 1/2 hours have elapsed.
When 2 1/2 hours have elapsed, remove covered mold from dutch oven and take off the cover. Let rest on stove top for 10 minutes. Then remove to rack by gently turning the mold upside down.
In the meantime, prepare Brandy Whipped Cream sauce. Beat egg until light and fluffy. Beat in butter, confectioner’s sugar, salt, and brandy. Beat whipping cream until stiff; gently fold into first mixture. Cover and chill until ready to serve. Stir before spooning on pudding.