Mrs. Reagan's Persimmon Pudding

Mrs. Reagan's Persimmon Pudding

11

"This spiced persimmon pudding is easy to prepare and topped with a sweet brandy whipped cream."

Ingredients

2 h 55 m {{adjustedServings}} servings 837 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 837 kcal
  • 42%
  • Fat:
  • 46.9 g
  • 72%
  • Carbs:
  • 90.6g
  • 29%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 196 mg
  • 65%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Stir together sugar and melted butter. Resift flour with salt, cinnamon and nutmeg. Add to butter mixture. Stir in persimmon pulp. Dissolve baking soda in warm water. Add to mixture with 3 tablespoons brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and walnuts, stirring just until mixed.
  2. Turn into buttered 5 to 6 cup heat-proof mold. Cover and place on rack in large pot. Pour in enough boiling water to reach halfway up sides of mold. Cover pot and simmer 2-1/2 to 3 hours. Let stand a few minutes.
  3. Unmold onto serving dish. Pour about 4 tablespoons warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce.
  4. Prepare the brandy whipped cream sauce by beating the egg until light and fluffy. Beat in butter, confectioners' sugar, salt and brandy flavoring. Whip cream until stiff. Gently fold into egg mixture. Cover and chill.
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Reviews

11
  1. 12 Ratings

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I made this pudding 27 years ago, my first time preparing Thanksgiving. My sister was visiting and brought the recipe. We sent our husbands out on Thanksgiving Day to find persimmons! They fi...

I served this for the first time at Christmas and it was huge succes with the whole family.

My mother makes this every Thanksgiving and it always get rave reviews from all guests. Takes a lot of time and there are a lot of ingredients but it is so worth it. A very special dessert.