Mrs. Regan's Persimmon Pudding

This is a proper English-style steamed pudding made with persimmon pulp, and it’s the kind of dramatic holiday dessert that gets audible gasps when you light the brandy at the table. Dense, moist, fragrant with cinnamon and nutmeg, and studded with raisins and chopped walnuts.

Steaming in a covered mold set in a water bath for 2½ to 3 hours is old-world technique that produces a texture no oven can replicate. The gentle, moist heat cooks the pudding slowly and evenly, creating a rich, sticky crumb that holds together when unmolded but melts on your tongue.

The persimmon pulp is what makes this special. It adds a honeyed sweetness and silky moisture that keeps the pudding from being heavy or dry. Persimmons must be fully ripe (soft, almost mushy) for the pulp to work. Underripe persimmons are astringent and will make the pudding bitter.

Chef Tips

• Use Hachiya persimmons for pulp, not Fuyu. Hachiyas are the soft, acorn-shaped variety that puree into a smooth pulp when ripe.
• Dissolve the baking soda in warm water before adding. It reacts with the acidic persimmon and provides the pudding’s rise.
• Keep the water at a gentle simmer, not a rolling boil. Vigorous boiling bounces the mold and can make the pudding rubbery.
• To flambe: warm ¼ cup brandy in a small pan, ignite carefully, and pour flaming over the unmolded pudding at the table.

Variations

• Swap raisins for dried cranberries for a tarter, more festive fruit.
• Use rum instead of brandy for a Caribbean-inspired twist.
• Serve with hard sauce (butter, powdered sugar, and brandy) instead of whipped cream for a richer accompaniment.