Turner Farms Persimmon Pudding with Hard Sauce recipe - wave3.com-Louisville News, Weather & Sports

Turner Farms Persimmon Pudding with Hard Sauce

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(FOX19) -

Turner Farms stopped by FOX19 Morning News to demo some delicious Thanksgiving recipes for the holiday season.  

See the recipe (originally from BridgeHampton Weekends) for Persimmon Pudding with Hard Sauce below.

For the pudding:

  • 1/2 cup (1 stick) unsalted butter, softened, plus extra for the pudding mold
  • 1 cup sugar
  • 1 cup sifted all-purpose flour
  • 1 cup persimmon pulp (from 2 to 3 ripe persimmons, peeled and seeded)
  • 3 teaspoons brandy
  • 2 large eggs, slightly beaten
  • 2 teaspoons baking soda mixed with 2 teaspoons warm water
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 cup chopped walnuts
  • 1 cup golden raisins

For the hard sauce:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup confectioners' sugar
  • 1 tablespoon brandy

Directions:

  • To make the pudding, 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 mixture.
  • Stir in the vanilla, spices, walnuts, and raisins and mix on low until the butter 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.
  • It is necessary to have a well-buttered mold and enough water for ample steam for this pudding to come out right. Bring the water to a simmer and let simmer over 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. When the tester comes out clean, the pudding is done. Take the mold out of the water and unmold when cool, 1 to 2 hours.
  • While the pudding is steaming, prepare the hard sauce. 
  • Cream the butter and sugar together with an electric mixer. Beat in the brandy. Chill at least 1 hour. Serve with the warm pudding.
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