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Persimmon Pudding and Hard Sauce.
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Persimmon Pudding with Hard Sauce

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.
Course Dessert
Cuisine American
Keyword hard sauce recipe, persimmon pudding
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 -7 servings using 4-ounce ramekins
Calories 742kcal
Author Toni Dash

Ingredients

Ingredients for the Persimmon Pudding:

  • 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)

Ingredients for the Hard Sauce:

  • 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

Instructions

Instructions for the Persimmon Pudding:

  • 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.

Instructions for the Hard Sauce:

  • Blend all ingredients and serve with the Persimmon Pudding.

Notes

**I used 2-6 ounce and 4-4 ounce ramekins for this recipe

Nutrition

Calories: 742kcal | Carbohydrates: 96g | Protein: 5g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 79mg | Sodium: 492mg | Potassium: 206mg | Fiber: 2g | Sugar: 74g | Vitamin A: 925IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1.5mg