Ingredients2 h 55 m servings 837
- 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.
Per Serving: 837 calories; 46.9 90.6 7.7 196 676 Full nutrition
ReviewsRead all reviews 12
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.
This is the best persimmon pudding I have ever made, or eaten. Growing up with a large persimmon tree in my yard, trust me I have had everything persimmon. Would not change a thing!
I HAVE RECENTLY USED THIS RECIPE OVER SEVERAL TIMES, AND IT ALWAYS GET GREAT RESPONSES. IT HELPS TO HAVE A FRIEND WHO HAS A PERSIMMON TREE.
I thought this pudding was 'the best' I have ever tried! Followed it to a 't' and it came out with amazing consistency, flavor - and the whole family loved. Very much like my great grandmother...
What a brilliant dessert. Impressed all with the flambe. Very moist and the perfect amount of sweetness. Super easy to make.
I have never had persimmon pudding before, but it won't be the last. I remember my grandfather talking about eating this growing up and how wonderful he thought it was. If it was anything like...