Persimmon Pudding with Hard Sauce

Ingredients

For the pudding:

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

For the hard sauce:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup confectioners' sugar
• 1 tablespoon brandy

Directions
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 soad 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.

Baked Persimmon Pudding

This baked persimmon pudding is served warm with whipped cream or your favorite dessert sauce.

INGREDIENTS:

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup sugar

1 cup persimmon pulp (see below)

2 eggs, beaten

1 cup milk

1/2 teaspoon grated lemon rind

2 tablespoons butter or margarine, softened

PREPARATION:

Sift together flour, salt, baking soda, and sugar. Add persimmon pulp to the flour mixture along with beaten eggs, milk, lemon rind and butter. Mix well. Turn batter into a well-greased and floured 8x8x2-inch square baking dish.

Bake at 350° for 45 to 55 minutes, or until pudding is done. Serve warm with whipped cream or sauce.

Persimmon pudding serves 6.

To make persimmon pulp: Choose soft ripe fruit with a transparent skin. Peel and strain the pulp or mash, removing the seeds. Add 1 1/2 teaspoons of lemon juice to each cup of persimmon pulp to prevent discoloration if it is not to be used right away.

Persimmon Rice Pudding

10 to 12 servings

• 4 cups cooked rice
• 1 1/4 cups sugar 1/3 cup
• all purpose flour
• 1 teaspoons vanilla extract
• 1/4 cup raisins
• 2 cups persimmon pulp
• 1 1/4 cups milk
• 1 egg beaten
• 3/4 cup chopped nuts

1. Combine rice and pulp; set aside.
2. Combine sugar, milk, flour, egg and vanilla.
3. Add rice mixture and mix well.
4. Stir in nuts and raisins.
5. Pour into a greased 3 quart baking dish.
6. Bake uncovered at 350 for 45 minutes or until set.
7. Serve hot or cold.