Gaga's Persimmon Pudding


  • 1 c. persimmon pulp
  • ½ c. whole milk
  • 1 Tbl. melted butter
  • ½ tsp. vanilla
  • ¼ tsp. cinnamon
  • ½ c. chopped nuts (pecans go well with persimmon)
  • ½ c. raisins ( I prefer golden)
  • 2 tsp. baking soda
  • 1 c. all purpose flour
  • 1 c. sugar 


  1. Preheat oven to 350
  2. Mix pulp, milk, butter, vanilla, cinnamon, nuts,  and raisins in a large bowl
  3. In a smaller bowl, stir baking soda into flour  and blend into persimmon mixture
  4. Stir in sugar
  5. Pour into a pudding (flan) mold or Bundt mold, or 2 qt stainless bowl
  6. Place mold into a pan filled 1/2 “  deep with water and place in oven
  7. Bake  1 hour 
  8. Decorate with holly. Flame at table
  9. Serve with hard sauce (Joy of Cooking) or Rum Butter and mounds of whipped cream

To flame: fill a small pitcher with brandy or rum , pour a good  amount over the pudding and into the. plate. Light a match and watch the blue flames! With a spoon, keep the flames going  by dipping alcohol from the  plate over the pudding. Don’t worry if the spoonfuls are flaming. It burns at a low temp and burns out fast, but while it lasts, it makes an impressive display. Be sure to dim the dining room lights and flame with fanfare!

Rum Butter

Cream together  ½ c. brown sugar, ½ stick butter, 1 tsp nutmeg.  Slowly add 2 Tbls. dark rum, 1 tsp cream sherry and whip until fluffy.