Persimmon Pudding With Hard Sauce
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Sugar (confectioners')1 tbsp
Brandy2 large
Egg (slightly beaten)1 tsp
Pure Vanilla Extract1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground Cloves1 cup
Walnut (chopped)1 cup
Golden RaisinsDirections:
1
To make the pudding, in a large bowl, cream together the butter and sugar with an electric mixer at medium speed
2
Add the flour, 1/2 cup at a time, alternating with the persimmon pulp, brandy, eggs, and baking soda mixture
3
Stir in the vanilla, spices, walnuts, and raisins and mix on low until the butter comes together, about 5 minutes
4
Butter the top and bottom of a 2-quart pudding mold with a lid
5
Spoon in the mixture
6
Put the buttered lid on tightly and lock into place
7
Put the mold in a bigger pot filled with water to come halfway up the side of the mold; cover the pot
8
It is necessary to have a well-buttered mold and enough water for ample steam for this pudding to come out right
9
Bring the water to a simmer and let simmer over medium-low heat for about 2 hours
10
Make sure the water doesn't evaporate; add more hot water if it does
11
The pudding should be checked with a cake tester
12
When the tester comes out clean, the pudding is done
13
Take the mold out of the water and unmold when cool, 1 to 2 hours
14
While the pudding is steaming, prepare the hard sauce
15
Cream the butter and sugar together with an electric mixer
16
Beat in the brandy
17
Chille at least 1 hour
18
Serve with the warm pudding