Come Christmas, Mom would make steamed persimmon puddings. As a kid, I was unimpressed by the dark pudding that looked a lot like dark chocolate but tasted like something a grown up would eat. And indeed as a grown up, I learned to love Mom’s persimmon pudding and finally started making them myself. Who knows where this recipe originated, I just know that she made it ever since I could remember.
BM’s Persimmon Pudding
2 c Persimmon Pulp
2 c Sugar
4 T Butter
2 Eggs, beaten
1 c Whole Milk
2 c Flour
2 tsp Salt
1 tsp Cinnamon (or combination of allspice, cinnamon, ginger, nutmeg)
4 tsp Baking Soda (dissolved in 4 Tsp hot water)
Preheat oven to 350º. Grease or butter 2 small (4-5quart) steamed pudding mold with lid. Cream butter and sugar. Add the following ingredients one at a time once each ingredient is thoroughly mixed in: persimmon pulp; egg, then milk. Dissolve 2 tsp baking soda in 2 Tsp hot water. Add to wet mixture. Sift together flour, salt and cinnamon and gradually stir into wet mixture until just mixed. Do not over mix or the puddings will be tough.
Pour into prepared steamed pudding mold. Secure lid and place in a roasting pan inside the oven. Fill the roasting pan with hot water until the water comes up approximately 1/2 up the sides of the roasting pan.
Cook for approximately 1-1/2 hours. Check to see if done by inserting a toothpick into the cake. If it comes out clean it is finished. Let cool for 1 hour and then remove from pan and eat with hard sauce.
Hard Sauce Recipe
1/2 c Butter, softened
1 to 1-1/2 c Sifted,powdered sugar
3 T Brandy
Beat sugar until soft and fluffy. Gradually add half of the sifted sugar. Then add the brandy one tablespoon at a time, then continue gradually adding sugar until totally incorporated. Taste and add more brandy if desired. Chill until ready to serve on warmed persimmon pudding.