Steamed Persimmon Pudding With Brandy Sauce Recipes

MRS. REAGAN'S PERSIMMON PUDDING

Steps:

• 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.

STEAMED PERSIMMON PUDDING

Steps:

• Butter a 12-cup pudding mold. Fill a large pot fitted with a steamer insert with enough water to come halfway up mold (test this with an empty mold); set aside. Sift flour, spices, and salt in a bowl; set aside. Put Calvados and sultanas into a small saucepan. Bring to a simmer. Remove from heat; let stand 15 minutes. Drain; discard liquid. Set raisins aside.
• Meanwhile, slice tops off persimmons. Scoop out flesh, and press through a sieve into a bowl, discarding skins (you should have 1 1/2 cups persimmon puree). Whisk in milk; set aside.
• Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in eggs, vanilla, and lemon juice. Add persimmon mixture in 2 batches, scraping down sides of bowl after each addition. Mix in baking soda mixture. Add flour mixture; mix until just combined. Stir in pecans, sultanas, and ginger. Pour into prepared mold; cover with buttered parchment and lid.
• Bring water in prepared pot to a boil; reduce heat to a simmer. Carefully lower mold into steamer. Cover pot, and steam until a cake tester inserted in center comes out clean, 3 to 3 1/2 hours, checking occasionally to make sure water level is maintained (add hot water as needed).
• Transfer mold to a wire rack; remove lid and parchment. Let cool 15 minutes. Unmold pudding onto a plate, and cut into slices. Serve with persimmon slices and Calvados cream.

PERSIMMON PUDDING W/ BRANDY WHIPPED CREAM SAUCE (NANCY REAGAN'S

Steps:

• Stir together butter and sugar.
• Resift flour with salt, cinnamon and nutmeg and add to butter and sugar mixture.
• Add persimmon pulp, baking soda dissolved in warm water, brandy and vanilla.
• Add eggs, mixing thoroughly but lightly.
• Add raisins, pecans and orange peel, stirring until mixed.
• Turn into buttered steam-type (about 5- to 6-cup) covered mold.
• Cover and steam on a rack in a pot of water on top of stove 2 1/2 hours.
• Let stand a few minutes, then unmold onto a serving plate.
• Flame at table with additional brandy and serve with Brandy Whipped Cream Sauce:.
• Beat 1 egg until light and fluffy.
• Beat in 1/3 cup melted butter, 1 cup sifted powdered sugar, salt and 1 tablespoon brandy flavoring.
• Beat 1 cup heavy whipping cream until stiff.
• Gently fold whipped cream into butter mixture.
• Cover and chill until ready to serve.
• Stir before spooning onto pudding.
• Note:If you prefer not using a raw egg in the sauce, simply combine whipped cream with a little powdered sugar and a little brandy flavoring. It will have a different texture and consistency but will taste delicious with the pudding.

PERSIMMON PUDDING WITH HARD SAUCE

Steps:

• To make the pudding, in a large bowl, cream together the butter and sugar with an electric mixer at medium speed. Add the flour, 1/2 cup at a time, alternating with the persimmon pulp, brandy, eggs, and baking soda mixture. Stir in the vanilla, spices, walnuts, and raisins and mix on low until the butter comes together, about 5 minutes.
• Butter the top and bottom of a 2-quart pudding mold with a lid. Spoon in the mixture. Put the buttered lid on tightly and lock into place. Put the mold in a bigger pot filled with water to come halfway up the side of the mold; cover the pot. It is necessary to have a well-buttered mold and enough water for ample steam for this pudding to come out right. Bring the water to a simmer and let simmer over medium-low heat for about 2 hours. Make sure the water doesn't evaporate; add more hot water if it does. The pudding should be checked with a cake tester. When the tester comes out clean, the pudding is done. Take the mold out of the water and unmold when cool, 1 to 2 hours.
• While the pudding is steaming, prepare the hard sauce. Cream the butter and sugar together with an electric mixer. Beat in the brandy. Chille at least 1 hour. Serve with the warm pudding.

STEAMED PUMPKIN PUDDING WITH BRANDY SAUCE

Steps:

• Cream together the shortening, brown and granulated sugars, salt and spices. Add eggs and beat well. Stir in nuts. Sift flour with baking powder and soda, add alternately with pumpkin and sour cream, mix well. Turn batter into a well greased 2-quart mold and cover tightly with foil or lid.
• Steam as follows: Set a rack in a large, deep kettle, add water to come halfway up sides of mold (or can). Bring water to a gentle boil, cover the kettle, lower heat, and steam for 2 hours or until a toothpick inserted in the center comes out clean. Be careful to keep water at a very low boil.
• Let pudding rest for 5 minutes before unmolding on a warm serving plate. Serve hot with brandy sauce.
• Brandy Sauce: 1 egg; 1/3 cup melted butter; 1 1/2 cup sifted powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon nutmeg; 2 Tablespoons brandy; 1 cup whipped heavy cream.
• Beat egg until frothy, then beat in melted butter, powdered sugar, vanilla, nutmeg, and brandy. Carefully fold whipped cream into egg and sugar mixture. Chill until serving time, stirring to blend just before serving.

PERSIMMON PUDDING WITH LEMON SAUCE

Steps:

• Preheat oven to 350 degrees. Place a pan of water in the bottom of the oven to provide extra humidity.
• Place chopped dates in the brandy or rum, and allow to rest there for 20 minutes (or longer).
• Cream butter and sugar until light and fluffy. Add eggs, and beat well. Incorporate the persimmon pulp, flour, baking powder, coriander, dates soaked in brandy, vanilla extract and walnuts. Mix well. Pour into six buttered custard cups, a Bundt mold, or bread pans. In small containers the puddings should be done in about 25 minutes; in a mold it may take nearly an hour. Check with a skewer or thin knife. It should come out clean. Add more water to the pan in the oven if necessary.
• Set on wire rack to cool. When completely cool, remove from pan(s) and wrap until ready to use (see Note).
• Serve warm with lemon sauce and vanilla-flavored whipped cream.

STEAMED PERSIMMON PUDDING WITH BRANDY SAUCE

Steps:

• 1. Mix persimmon pulp and baking soda. Set aside. 2. Cream butter and sugar. Add 4 eggs, mixing well after each. 3. Add flour alternating with persimmon mixture. 4. Add vanilla, lemon juice, brandy, cinnamon, and salt. 5. Fold nuts and raisins in gently. 6. Pour into greased and floured 1-1/2 qt. mold. Cover tightly. Place in large pot with enough water to come about 1/2 way up mold. Steam 2-1/2 hours for mold. Check water during to make sure water has not evaporated. Cool 10 minutes. Unmold and serve with brandy sauce. BRANDY SAUCE 1. Cream sugar and butter in top of double boiler until smooth. Cool slightly. 2. Beat egg and add to mixture. Place over water again and cook, stirring until thick. 3. Remove from heat, add nutmeg and brandy to taste 3.