“This spiced persimmon pudding is easy to prepare and topped with a sweet brandy whipped cream.” - by Stephanie
Ingredients
Adjust Servings
Original recipe yields 6 - 8 servings
Directions
- 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.
- 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.
- Unmold onto serving dish. Pour about 4 tablespoons warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce.
- 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.
Nutrition
Amount Per Serving (7 total)
- Calories
- 837 cal
- 42%
- Fat
- 46.9 g
- 72%
- Carbs
- 90.6 g
- 29%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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 finally ..." See morefound them. It was fantastic, well worth the effort. I lost the recipe and am happy to have found it again. Can't wait to make it again. Although I was a new cook back then, and didn't do a thing beforehand (we ate at 9:00) still one of my most fun and memorable Thanksgivings!!!"
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