Mrs. Reagan’s Persimmon Pudding

A traditional steamed persimmon pudding filled with warm spices, raisins and walnuts and flavored with brandy. Slowly steamed until rich and moist, it can be served with either a classic Cognac hard sauce or Sheila’s warm butter-and-cream sauce.

Mrs. Reagan’s Persimmon Pudding

Servings: About 10–12
Yield: One 5–6 cup pudding
Prep Time: About 25 minutes
Cook Time: 2½–3 hours

Ingredients:

For the Persimmon Pudding:

• 1 cup granulated sugar
• ½ cup butter, melted
• 1 cup all-purpose flour, sifted
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 cup puréed persimmon pulp (about 3–4 very ripe persimmons)
• 2 teaspoons baking soda
• 2 teaspoons warm water
• 3 tablespoons brandy
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 1 cup seedless raisins
• ½ cup chopped walnuts

For the Cognac Hard Sauce:

• 8 ounces (1 cup) unsalted butter, softened
• Pinch of salt
• 2 cups confectioners’ sugar, sifted
• 1 egg yolk
• 4 tablespoons heavy cream
• 4 tablespoons Cognac

For Sheila’s Warm Hard Sauce:

• 1 cup granulated sugar
• ½ cup (1 stick) butter
• ½ cup heavy cream or evaporated milk

Instructions:

1. Stir together the sugar and melted butter until well combined.
2. Sift the flour again with the salt, cinnamon and nutmeg. Add to the butter mixture.
3. Stir in the persimmon pulp.
4. Dissolve the baking soda in the warm water and add it to the batter along with the brandy and vanilla.
5. Add the lightly beaten eggs and mix gently but thoroughly.
6. Fold in the raisins and walnuts just until evenly distributed.
7. Butter a 5–6 cup heatproof pudding mold and spoon the batter into the mold.
8. Cover the mold and place it on a rack inside a large kettle or deep pot.
9. Pour enough boiling water into the kettle to come halfway up the sides of the pudding mold.
10. Cover the kettle and gently simmer the pudding for 2½–3 hours, maintaining the water level as necessary.
11. Carefully remove the pudding mold from the water and let stand for 15 minutes.
12. Remove the lid and unmold the pudding.

Cognac Hard Sauce:

1. Place the softened butter, salt, confectioners’ sugar, egg yolk, heavy cream and Cognac in a food processor.
2. Process until completely smooth and creamy.
3. Transfer to a tightly covered container and refrigerate.
4. Remove from the refrigerator at least 1 hour before serving to allow the sauce to soften.

Sheila’s Warm Hard Sauce:

1. Combine the sugar, butter and cream or evaporated milk in a saucepan.
2. Bring to a boil, stirring until smooth.
3. Serve warm over slices of persimmon pudding.

Tip: The pudding can be frozen. Cool completely before wrapping and freezing. Thaw and bring to room temperature before reheating.

Food Safety Note: The original Cognac hard sauce contains a raw egg yolk. If you want to preserve the original recipe while reducing the food-safety concern, use a pasteurized egg yolk.

Source: Mrs. Regan’s Recipe; Sheila’s Hard Sauce recipe attributed to Sheila