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Ingredients
- 2 Tbsp. Butter, softened, for mold
- 2 Tbsp. Sugar, for pudding mold
- 1 c. Raisins
- 1/2 c. Brandy
- 2 lrg Persimmons
- 1Â 1/4 c. Sugar
- 2 Tbsp. Butter, softened
- 11Â 1/8 c. Flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Cinnamon, grnd
- 1/2 tsp Cardamom, grnd
- 1/4 tsp Cloves, grnd
- 1/4 tsp Nutmeg, grnd
- 1 c. Pecans, minced
- 1/2 c. Cream, light
- 2 x Egg whites
- 1/2 c. Butter
- 1 c. Sugar
- 1 x Large eggs
- 1/4 c. Brandy
Directions
- To prepare the pudding, butter the lid and sides of a 2-qt pudding mold
- (use about 2 tb) Dust with about 2 tb sugar. Prepare a heavy, deep pot for steaming by placing a trivet or possibly small rack on the bottom of the pot. Place the unfilled mold on the rack and pour in sufficient water to come half way to two-thirds up the mold. Remove mold and bring water to a simmer while preparing pudding.
- Peel persimmons and puree in food processor or possibly blender. Combine raisins and plump in brandy. Place persimmon puree in a large mixer bowl, add in sugar and butter, and beat together.
- Sift together flour, baking soda, salt and spices. Fold the dry ingredients into persimmon puree by hand, mixing well. Add in pecans and raisin mix.
- Gradually stir in cream, mixing thoroughly.
- Whip egg whites to soft peaks. Fold them into the pudding and pour into the prepared mold. Secure lid. Tap pudding on the counter several times to break up any air bubbles. Carefully lower mold into the simmering water, placing it in the center of the pot so steam circulates around the mold.
- Cover the steam pot. Simmer for 2-2.1/2 hrs over low heat, checking to maintain an even water level while steaming the pudding. The pudding is done when a skewer inserted in it comes out almost clean. Cold in pan till pudding shrinks from sides of pan, about 15 min. Invert on a serving platter.
- Prepare Brandy Sauce by melting the butter and sugar together in the top of a double boiler. When melted, cook for an additional minute. Cold slightly.
- Beat the egg in a small bowl, then whisk it into the melted butter. Whisk in brandy. Either serve immediately or possibly keep hot over warm water.
- Persimmons have a nectarlike quality which keeps this
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 12 servings | |
| Calories 814 | |
| Calories from Fat 161 | 20% |
| Total Fat 18.56g | 23% |
| Saturated Fat 9.13g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 297mg | 12% |
| Potassium 282mg | 8% |
| Total Carbs 141.41g | 38% |
| Dietary Fiber 4.3g | 14% |
| Sugars 48.28g | 32% |
| Protein 13.79g | 22% |
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