PERSIMMON PUDDING

Persimmon Pudding with Hard Sauce

Ingredients

1/2 cup (1 stick) unsalted butter, softened, plus extra for the pudding mold

1 cup sifted all-purpose flour

1 cup persimmon pulp (from 2 to 3 ripe persimmons, peeled and seeded)

3 teaspoons brandy

2 large eggs, slightly beaten

2 teaspoons baking soda mixed with 2 teaspoons warm water

1/2 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

1/2 cup chopped walnuts

1 cup golden raisins


1/2 cup (1 stick) unsalted butter, softened

1 cup confectioners' sugar

1 tablespoon brandy

Directions

1. 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.


2. 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.


3. 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.