First Lady Nancy Reagan's Persimmon Pudding with Brandy Whipped Cream Sauce

First Lady Nancy Reagan’s Persimmon Pudding with Brandy Whipped Cream Sauce


1 cup sugar
1/2 cup melted butter
1 cup flour, sifted
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup pureed persimmon pulp (3 to 4 very ripe)
2 teaspoons baking soda
2 teaspoons warm water
3 tablespoons brandy
1 teaspoon vanilla
2 eggs, slightly beaten
1 cup seedless raisins
1/2 cup chopped walnuts

Stir together melted butter and sugar.

Resift flour with salt, cinnamon and nutmeg. Add to butter and sugar mixture. Add persimmon pulp, soda dissolved in warm water, brandy and vanilla. Add eggs, mixing thoroughly. Add raisins and nuts, stirring until mixed.

Put in buttered steam-type covered mold and steam 2 1/2 hours. Flame at table with brandy. Serve with Brandy Whipped Cream Sauce.


1 egg (use pasteurized eggs)
1/2 cup melted butter
1 cup sifted powdered sugar
dash salt
1 tablespoon brandy flavoring
1 cup heavy (whipping) cream

Beat egg until light and fluffy. Beat in butter, powdered sugar, salt and brandy flavoring.

Beat Whipping cream until stiff. Gently fold into first mixture. Cover and chill until ready to serve. Stir before spooning on pudding.

Source: Nevada Daily Mail newspaper, Friday, Nov 20, 1981