How to make it

  • Stir together sugar and melted butter. Re-sift flour with salt, cinnamon and nutmeg; add to butter mixture. Add persimmon pulp, soda, dissolved in warm water, 3 table spoons brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and nuts, stirring just until mixed.
  • Turn into buttered 5-6 cup steam-type mold. Cover and place on rack in steam kettle. ( I use a stock pot that will hold mold comfortably and allow for water to reach halfway). Pour in enough boiling water to reach halfway up sides of mold. Cover kettle or stock pot and let water gently simmer for 2 1/2 hours. Make sure that water is always simmering gently – you might have to add water during the 2 1/2 hours so the water level stays at halfway up the mold. DO NOT USE THE OVEN This is made on the stove – it is steamed, not baked. Let stand few minutes and then unmold onto serving dish. Pour about 1/4 cup of warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce. Makes 6-8 servings.
  • Brandy Whipped Cream Sauce
  • egg
  • 1/3 cup butter, melted
  • 1 cup sifted powered sugar
  • Dash salt
  • 1 tablespoon brandy flavoring
  • 1 cup whipping cream
  • Beat egg until light and fluffy. Beat in butter, sugar, salt and brandy flavoring. Beat whipping cream untill stiff. Gently fold into egg mixture. Cover and chill.

Reviews & Comments 2

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  • jett2whit 6 years ago
    I grew up with persimmon trees growing in the front yard. Great memories and a great recipe :-)
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  • joe1155 8 years ago
    I love the sound of this.
    I lived in a small Indiana city named Mitchell. Every year they have the Persimmon Festival. They celebrate everything you could possibly make with persimmons. My personal favorite was persimmon pudding.
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