This week our Christmas dish is an alternative to the traditional Christmas pud.

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Oriental - or Japanese - persimmon¹ has to be used in this recipe. They become ripe in winter and so should be readily available².

Ingredients

Pudding:

• 2 cups persimmon pulp (about 10 large Kaki persimmons)
• 4 tsp baking soda
• ½ pound butter
• 3 cups sugar
• 2 tsps vanilla extract
• 2 tabs brandy (or milk)
• 2 cups flour
• 2 tsp cinnamon
• >½ tsp salt (optional)
• 2 cups raisins
• 1 cup chopped pecans (or walnuts)
• Juice from 2 lemons or limes

Method

You can make a ½ recipe if you think it will be too much (it's not!)

1. Prepare persimmon pulp by taking out any bad bits, seeds
   
   and skin and then pulverising the rest in a wiz. Stir in
   
   the soda and set aside. This is essential when dealing
   
   with persimmons; the fruit will otherwise be astringent
   
   and not taste any good at all.

2. Cream together the butter and sugar until fluffy. Beat in
   
   eggs, lemon juice, vanilla, and brandy and then the pulp.
   
   In another bowl sift flower with cinnamon and salt, stir
   
   into creamed mixture. Add raisins and nuts.

3. Thoroughly grease 2 2-quart pudding moulds and their lids.
   
   Spoon mixture in and secure lid (making sure than no
   
   mixture reaches the top). Place in boiling water above
   
   steamer (a large pot with water will suffice) then cover
   
   the steamer with its lid. Steam for 2½ hours, adding
   
   more boiling water if needed. Cool 10 mins then unmold.

4. Eat hot or cold. Served with brandied hard sauce.

Ingredients

Brandied Hard Sauce

• 1 cup soft butter
• 2 cups sifted powdered sugar
• 6 tbs brandy

Method

1. Beat together ingredients in a hot pan. Cover and chill
   
   until needed.

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