A vintage baked dessert recipe for winter, Persimmon Pudding with Hard Sauce is an easy and fun addition to a dinner party or holiday entertaining. Seasonal persimmons add a beautiful flavor to this simple, special dessert.
I will confess to being a bit of an Anglophile. Whether due to having family roots in England (and Scotland, and Wales and France; the signature of a native born American) or my love of the country from my travels, I’ve always loved signatures of England. Certainly, Downton Abbey amplified that in more recent years.
I’ve dappled with recipes here for Hedgerow Gin and shared the ‘deets’ on what Boxing Day is all about (the holiday the day after Christmas no one in the U.S. understands). Today I’m sharing a family recipe for Persimmon Pudding and Hard Sauce I think you’ll love!
Whenever I would travel through the United Kingdom anytime around the holidays I’d always bring home a Christmas Pudding and jarred Hard Sauce. Christmas Pudding is a bit like a souped up fruitcake equivalent for those in the U.S. (though candidly really tasty unlike my personal experience of fruitcake). It’s steeped in booze so literally can be kept for a year before eating.
When I found a recipe for Persimmon Pudding with Hard Sauce in my Grandmother’s recipe box I knew I wanted to make it. I don’t have a recollection of her making it for meals I shared with her so wasn’t exactly sure what to expect.
Hard sauce if you aren’t familiar with it, is a boozy topping with warm flavors of rum, whiskey, brandy or sherry, butter and sugar. It’s sophisticated and homey, always reminding me of friends and loved ones in the U.K.
Americans will associate the term ‘pudding’ with a creamy, custardy dessert but this is truly the form more of the UK experience. More like a dense cake, perfectly seasoned with holiday signature flavors without being ‘too much’. And let’s face it; anything with Hard Sauce can’t be beat.
The original recipe indicates to put the pudding in a greased mold to bake however I elected to use individual ramekins. If cooking in a mold, either solid or tubular, I would check the pudding for doneness at 30 minutes by sticking toothpick in (and check it comes out clean, if not cook 5-10 more minutes) and watching the browning on the exposed surface for doneness. The pudding does brown (refer to the photos) but should not over-brown on the top. Slice and serve on a plate with hard sauce.
- 1 cup All- Purpose Flour (gluten-free or regular)
- 1 cup Granulated Sugar
- ¼ teaspoon Kosher Salt
- 2 teaspoons Baking Soda
- 1 teaspoon ground Cinnamon
- 1 cup peeled, seeded, mashed Persimmon pulp (approximately 2-3 large persimmons)
- ½ cup Milk
- 2 tablespoons Unsalted Butter, melted
- ½ teaspoon Vanilla Extract
- 1 cup chopped Pecans or Walnuts (or a mix of the two)
- ¼ pound (one stick) Unsalted Butter, melted
- 2 cups Confectioner’s Sugar
- ¼ teaspoon Nutmeg
- 1 Egg White, beaten
- ½ cup Heavy Whipping Cream, whipped (I hand whisked the cream to ‘lift’ it but not to make it peak)
- 1 ‘jigger’ (ounce) of Rum
- Preheat oven to 325 degrees.
- Mix together (with mixer or by hand) flour, sugar, salt, baking soda and cinnamon.
- To the dry ingredients above add the persimmon pulp, milk, butter; mix until well combined.
- Stir in the vanilla and nuts to fully combine.
- Fill ramekins* 2/3 full and bake on a cookie sheet for 25-30 minutes until a toothpick comes out clean and top has begun to brown.
- Blend all ingredients and serve with the Persimmon Pudding.
**I used 2-6 ounce and 4-4 ounce ramekins for this recipe
This recipe was originally shared as part of a Guest Post on Chow and Chatter.