Best 2 Mrs Reagans Persimmon Pudding Recipes

In the realm of classic Southern desserts, Mrs. Reagan's Persimmon Pudding stands as a beacon of timeless flavor and charm. This delectable dish, rooted in the culinary heritage of former First Lady Nancy Reagan, is a harmonious blend of sweet and tangy notes, boasting a moist, tender crumb and a luscious persimmon filling that bursts with autumnal goodness. Alongside this signature pudding, the article presents a treasure trove of other persimmon-inspired culinary delights, including a delectable Persimmon Cake with Cream Cheese Frosting, a refreshing Persimmon Sherbet, and a zesty Persimmon Salsa that adds a vibrant touch to any dish. Prepare to embark on a delectable journey as we delve into the secrets behind these exceptional recipes, capturing the essence of Mrs. Reagan's Persimmon Pudding and exploring the diverse culinary possibilities that persimmons offer.

Let's cook with our recipes!

MRS REAGANS PERSIMMON PUDDING

Mrs Reagans Persimmon Pudding image

not set

Provided by BigOven Cooks

Categories Desserts

Time 1h

Yield 1

Number Of Ingredients 16

Ingredients

1 c Sugar
1/2 c Walnuts chopped
1/2 c Butter melted
1 c Raisins
1 c Pureed persimmon pulp
(3 to 4 very ripe fruit)
2 ts Baking soda
1 ts Vanilla
Brandy Whipped Cream Sauce
1/4 ts Ground nutmeg
2 Eggs, lightly beaten
2 ts Warm water
1 c Flour, sifted
Brandy
1/4 ts Salt
1 ts Ground cinnamon

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

PERSIMMON PUDDING W/ BRANDY WHIPPED CREAM SAUCE (NANCY REAGAN'S

Persimmon Pudding W/ Brandy Whipped Cream Sauce (Nancy Reagan's image

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

Ingredients

1/2 cup butter, melted
1 cup sugar
1 cup flour, sifted
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup persimmon pulp (3 to 4 very ripe persimmons)
2 teaspoons baking soda
2 teaspoons warm water
3 tablespoons brandy
1 teaspoon vanilla
2 eggs, slightly beaten
1 cup seedless raisin
1/2 cup pecans, coarsely chopped
2 tablespoons orange peel, grated (optional)
1 egg
1/3 cup butter, melted
1 cup powdered sugar, sifted
1/4 teaspoon salt
1 tablespoon brandy

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

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
Use ripe persimmons: The riper the persimmons, the sweeter and more flavorful your pudding will be. Look for persimmons that are soft to the touch and have a deep orange color.
Don't overmix the batter: Overmixing the batter will make the pudding tough. Mix just until the ingredients are combined.
Bake the pudding in a water bath: This will help to keep the pudding moist and prevent it from cracking.
Let the pudding cool completely before serving: This will allow the flavors to meld and the pudding to set.

Conclusion:

Mrs. Reagan's Persimmon Pudding is a delicious and easy-to-make dessert that is perfect for any occasion. The pudding is moist, flavorful, and has a beautiful golden brown color. It is sure to be a hit with your family and friends.