Steamed Persimmon Pudding - with Brandy Butter Hard Sauce

Even when persimmon season (October through February) is over, it's persimmon season at my house. I usually manage to puree and freeze enough for a few steamed puddings and batches of cookies. 

The pudding can be steamed on the stovetop, directions included, but I like steaming it in the slow cooker. I especially like this pudding with Custard Sauce (Creme Anglaise), but Brandy Butter (also called Hard Sauce) is classic as well and makes a nice change.

Both pudding and sauce can be made ahead. Just reheat the pudding before serving it topped with the cold sauce. Then stand back and watch the rich sauce melt into the pudding and spill over the edges. Mmm ... 

The sauce recipe makes just enough for six servings so you won't be tempted to overindulge. I'd almost forgotten, the other perk of steaming a spicy pudding is the wonderful aromas wafting around the kitchen, the best way to cozy up the place on a winter's day! 

What's in your slow cooker, stovetop steamer or oven? 

Steamed Persimmon Pudding - with Brandy Butter Hard Sauce

(Makes 6 servings) 

The Pudding

1/2 cup raisins
3 tablespoons brandy, rum or hot tea
1 dip-and-sweep cup (5 ounces/142 grams) unbleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup sugar
2 tablespoons (1 ounce/28 grams) unsalted butter, room temperature
1 large egg, room temperature
3/4 cup persimmon puree (perfectly ripe persimmons!)
3/4 teaspoon vanilla extract
1/3 cup milk
1/3 cup chopped pecans or walnuts 

The Sauce

6 tablespoons (3 ounces/85 grams) unsalted butter, softened but still firm
3/4 packed cup (3 ounces/85 grams) unsifted powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon brandy

1 In small bowl, soak raisins (I also threw in some dried cranberries) in brandy or hot tea for 30 minutes to plump them. 

2 Butter well and lightly flour (or spray with cooking spray) a 2-inch deep 7-inch round cake tin. In small bowl, whisk together flour, soda, salt, cinnamon, ginger, nutmeg and cloves. 

3 In medium bowl with a wooden spoon, cream butter and sugar. Beat in egg, then persimmon puree, followed by the vanilla and milk. Stir in the flour mixture followed by the nuts and raisins. Turn into buttered tin and cover tightly with foil. 

4 Place rack in bottom of cooker, and add boiling water to just below the rack (that's about 2 1/2 cups in the Cuisinart MSC-600 Multicooker). Set the pudding on the rack. Put the lid on the slow cooker. Set to Slow Cook on High for 2 1/2 hours; do not lift lid. 

Note: Your slow cooker might cook slower or faster, so you might want to check the pudding for doneness after 2 hours the first time you make this. Don't remove the foil, just make a little hole in the center of the foil with toothpick or skewer. 

Stovetop: Place a rack in bottom of pot large enough to hold the pudding tin. Pour enough boiling water into pot to almost touch bottom of rack. Place pudding mold on rack. Bring to boil over high heat, cover pot and reduce heat to medium-low. Steam pudding, adding more boiling water as needed, until pudding is browned and a toothpick inserted in center comes out clean, about 2 hours. 

5 Remove the pudding to wire rack, remove foil and let pudding stand 15 minutes before unmolding onto a small platter. Slice and serve warm with whipped cream, brandy butter hard sauce or, my favorite, Custard Sauce.

Note: If making it ahead, even a day or two before, cover and store pudding at room temperature and then reheat before serving. 

6 While pudding is steaming, make Brandy Butter Hard Sauce or Custard Sauce. If you prefer your Custard Sauce cold, make it several hours or up to 2 or 3 days ahead. Hard Sauce can be made way ahead; it needs to be refrigerated at least 2 hours or up to 3 weeks.

7 To make Brandy Butter, also known as Hard Sauce: With an electric hand mixer, beat softened* butter until light and fluffy. Add powdered sugar and vanilla extract, and beat until thoroughly creamed. Stir in the brandy a little at a time, incorporating each addition well before adding more. Spoon into a small serving dish, cover and refrigerate for at least 2 hours or up to 3 weeks. Serve it very cold to contrast with the warm pudding.

* To soften butter, let stand on the counter until it reaches room temperature and is just spreadable. This will take anywhere from 30 minutes to 2 hours, depending on the temperature of your kitchen. It's always important not to overdo it because the butter can become greasy.