Best Mrs Reagans Persimmon Pudding Recipes
MRS REAGANS PERSIMMON PUDDING
Steps:
- Stir together sugar and melted butter. Resift flour with salt, cinnamon and nutmeg. Add to butter mixture. Stir in persimmon pulp. Dissolve baking soda in warm water. Add to mixture with 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 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 a few minutes. Unmold onto serving dish. Pour about 1/4 cup warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Nutrition Facts : Calories 5222 calories, Fat 134.002665 g, Carbohydrate 1033.639535 g, Cholesterol 244.025 mg, Fiber 21.0460000553131 g, Protein 33.66953 g, SaturatedFat 62.41815 g, ServingSize 1 1 Serving (1459g), Sodium 3214.29006249988 mg, Sugar 1012.59353494469 g, TransFat 10.538393 g
MRS. REAGAN'S PERSIMMON PUDDING
This spiced persimmon pudding is easy to prepare and topped with a sweet brandy whipped cream.
Provided by Allrecipes Member
Categories Brandy Desserts
Time 2h55m
Yield 7
Number Of Ingredients 20
Steps:
- Stir together sugar and melted butter. Resift flour with salt, cinnamon and nutmeg. Add to butter mixture. Stir in persimmon pulp. Dissolve baking soda in warm water. Add to mixture with 3 tablespoons brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and walnuts, stirring just until mixed.
- Turn into buttered 5 to 6 cup heat-proof mold. Cover and place on rack in large pot. Pour in enough boiling water to reach halfway up sides of mold. Cover pot and simmer 2-1/2 to 3 hours. Let stand a few minutes.
- Unmold onto serving dish. Pour about 4 tablespoons warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce.
- Prepare the brandy whipped cream sauce by beating the egg until light and fluffy. Beat in butter, confectioners' sugar, salt and brandy flavoring. Whip cream until stiff. Gently fold into egg mixture. Cover and chill.
Nutrition Facts : Calories 837.4 calories, Carbohydrate 90.6 g, Cholesterol 196 mg, Fat 46.9 g, Fiber 2.5 g, Protein 7.7 g, SaturatedFat 25.7 g, Sodium 676.1 mg, Sugar 59.2 g
PERSIMMON PUDDING W/ BRANDY WHIPPED CREAM SAUCE (NANCY REAGAN'S
This recipe was originally published in a Los Angeles Times Holiday book waaaay back in the day, and has become a standby recipe at either Thanksgiving or Christmas. It is a spicy bread pudding with the unique flavor of persimmons, which are plentiful in November and December. Be sure that the hachiya persimmons are ripe to the point of being squishy-mooshi; fuyu persimons should be soft and mashed. I'm submitting the recipe as it was published, but be advised that persimmons can be very sweet and it is OK to cut back on the sugar in this recipe. I also have started using black walnuts in this recipe. It always gets rave reviews, so please enjoy!
Provided by East Wind Goddess
Categories Stew
Time 3h30m
Yield 1 molded pudding, 10 serving(s)
Number Of Ingredients 20
Steps:
- Stir together butter and sugar.
- Resift flour with salt, cinnamon and nutmeg and add to butter and sugar mixture.
- Add persimmon pulp, baking soda dissolved in warm water, brandy and vanilla.
- Add eggs, mixing thoroughly but lightly.
- Add raisins, pecans and orange peel, stirring until mixed.
- Turn into buttered steam-type (about 5- to 6-cup) covered mold.
- Cover and steam on a rack in a pot of water on top of stove 2 1/2 hours.
- Let stand a few minutes, then unmold onto a serving plate.
- Flame at table with additional brandy and serve with Brandy Whipped Cream Sauce:.
- Beat 1 egg until light and fluffy.
- Beat in 1/3 cup melted butter, 1 cup sifted powdered sugar, salt and 1 tablespoon brandy flavoring.
- Beat 1 cup heavy whipping cream until stiff.
- Gently fold whipped cream into butter mixture.
- Cover and chill until ready to serve.
- Stir before spooning onto pudding.
- Note:If you prefer not using a raw egg in the sauce, simply combine whipped cream with a little powdered sugar and a little brandy flavoring. It will have a different texture and consistency but will taste delicious with the pudding.
Nutrition Facts : Calories 426.2, Fat 20.9, SaturatedFat 10.6, Cholesterol 96.5, Sodium 526.7, Carbohydrate 54.2, Fiber 1.6, Sugar 40.7, Protein 4.3
MRS. REAGAN'S PERSIMMON PUDDING
This spiced persimmon pudding is easy to prepare and topped with a sweet brandy whipped cream.
Provided by Allrecipes Member
Categories Brandy Desserts
Time 2h55m
Yield 7
Number Of Ingredients 20
Steps:
- Stir together sugar and melted butter. Resift flour with salt, cinnamon and nutmeg. Add to butter mixture. Stir in persimmon pulp. Dissolve baking soda in warm water. Add to mixture with 3 tablespoons brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and walnuts, stirring just until mixed.
- Turn into buttered 5 to 6 cup heat-proof mold. Cover and place on rack in large pot. Pour in enough boiling water to reach halfway up sides of mold. Cover pot and simmer 2-1/2 to 3 hours. Let stand a few minutes.
- Unmold onto serving dish. Pour about 4 tablespoons warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce.
- Prepare the brandy whipped cream sauce by beating the egg until light and fluffy. Beat in butter, confectioners' sugar, salt and brandy flavoring. Whip cream until stiff. Gently fold into egg mixture. Cover and chill.
Nutrition Facts : Calories 837.4 calories, Carbohydrate 90.6 g, Cholesterol 196 mg, Fat 46.9 g, Fiber 2.5 g, Protein 7.7 g, SaturatedFat 25.7 g, Sodium 676.1 mg, Sugar 59.2 g
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