Christmas at the White House
In the eary 80's this recipe was in most every magazine. My family loved this delicious, moist spice "cake" type dessert. If you make this, expect your guest to be impressed when you serve this pudding and flame it (carefully) at the table. It is a show stopper dessert.
Just for the record, yes you can leave the Brandy out of the pudding recipe and it will be just as good. And, no I never resifted the flour. Once, was enough for me.
You will need a covered a large pot or stock pot with lid, and a pudding mold, or a bowl that you can cover tightly with waxed paper and then foil. Hold the waxed paper and foil in place with a large rubber band or tie tightly with twine.
Be sure your persimmons are very ripe otherwise they will be very astringent. I always used the beautiful deep orange acorn shaped Hachiya varitey of persimmons.
Nancy Reagan's Persimmon Pudding
1/2 cup melted butter
1 cup sugar
1 cup flour, sifted
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup persimmon pulp from to very ripe persimmons
3 to 4 chopped nuts (optional)
2 teaspoons baking soda
2 teaspoons warm water
3 tablespoon brandy
1 teaspoon vanilla
2 eggs, slightly beaten
1 cup seedless raisins
Stir together the melted butter and sugar. Resift the flour with salt, cinnamon, and nutmeg and add to the butter and sugar mixture. Add the persimmon pulp, sold dissolves in warm water, brandy, and vanilla. Add the eggs, mixing thoroughly but lightly. Add the raisins and nuts. Put in a buttered steam-type covered mold and steam two and a half hours. Flame at the table with brandy.
Brandy-Whipped Cream Sauce
1 egg
1/3 cup melted butter
1 cup sifted powdered sugar
Dash of salt
1 tablespoon brandy flavoring
1 cup whipping cream
Beat the egg until light and fluffy. Beat in the butter, powdered sugar, salt, and brandy flavoring. Beat the cream until stiff. Gently fold it into the first mixture. Cover and chill until ready to serve. Stir before spooning on the pudding.
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