Persimmon Pudding

By mutzali

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup sifted flour
• 1 cup persimmon pulp (2-3 persimmons)
• 1 tablespoon brandy
• 2 large eggs, slightly beaten
• 2 teaspoons baking soda mixed with 2 teaspoons warm water
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/2 cup chopped walnuts
• 1 cup golden raisins

Preparation

Step 1

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 soda/warm water mixture. Stir in the vanilla, spices, walnuts, and raisins and mix on low until the batter 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.

Bring the water to a simmer and let simmer over low to 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 after 1 1/2 hours. When the tester comes out clean, the pudding is done. Take the mold out of the water, remove lid, and unmold when cool, about 45 minutes to 1 hour.