• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Nancy Reagan's Persimmon Pudding

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1 c Sugar
  • 1/2 c Butter, melted
  • 1 c Flour, sifted
  • 1/4 ts Salt
  • 1 ts Ground cinnamon
  • 1/4 ts Ground nutmeg
  • 1 c Pureed persimmon pulp, 3-4
  • Very ripe fruit
  • 1/2 ts Baking soda
  • 2 ts Water, warm Brandy
  • 1/2 ts Vanilla
  • 2 Eggs, lightly beaten
  • 1 c Seedless raisins
  • 1/2 c Walnuts, chopped (opt)
  • 1 Egg
  • 1/3 c Butter, melted
  • 1 c Powdered sugar, sifted
  • 1 ds Salt
  • 1 tb Brandy flavoring
  • 1 c Whipping cream


In bowl stir together sugar and melted butter. Resift flour with salt,
cinnamon and nutmeg. Add to butter mixture. Add persimmon pulp,
baking soda dissolved in warm water, 3 tablespoons brandy and
vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and
nuts, stirring just until mixed. Turn into buttered 5 to 6 cup
heat-proof mold. Cover and place on wire rack in kettle. Pour in
enough boiling water to reach halfway up sides of mold. Cover kettle
and simmer 2-1/2 to 3 hours. Let stand few minutes. Unmold onto
serving dish. Pour about 1/4 cup warmed brandy over pudding and
flame. Serve with Brandy Whipped Cream Sauce. Makes 6 to 8 servings.

BRANDY WHIPPED CREAM SAUCE: In bowl beat egg until light and fluffy.
Beat in butter, sugar, salt and brandy flavoring. Beat whipping cream
until stiff. Gently fold into egg mixture. Cover and chill.

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