Christmas Pudding

Most Americans think that pudding is some smooth glop out of a baby food jar. The adult version being little plastic tubs of goo sold from the grocer's dairy cooler. Americans are now so lazy they don't even remember how to open the envelope of Jello instant pudding and add milk. My Mom knew how to do this and we relished this simple dessert because it reminded us of our baby days. Only mashed potatoes surpasses pudding glue as our country's favorite comfort food.

I'm an old chef with a fair amount of English in my blood and know a proper pudding has nothing to do with this American goop. A fitting pudding is a molded, moist cake, densely filled with fresh or dried fruit and an abundance of nutmeats. The most famous English puddings are Christmas fare and are always steamed in water bath on top of the stove. We've all heard of the famous Plum Pudding but how about a Spotted Dick or a Figgy.

It is said President and Mrs. Reagan had Persimmon pudding in lieu of pumpkin pie every Thanksgiving and again at the Christmas meal. Here's a quick version of Nancy's recipe:

Puree a dozen seeded wild persimmons (or 4 large domestic) in the food processor to get a full cup of smooth puree
Add 2 t. baking soda directly to the puree and whisk
Add one beaten egg
One cup sugar
½ cup milk
1 T. brandy
1 t. vanilla
2 T. melted butter
whisk everything together until the sugar grains dissolve
sift together 1 cup flour, 1 t. cinnamon and a pinch of nutmeg
Fold the dry ingredients into the wet until you have a smooth batter
Add ¾ cup raisins or currants
Add one cup nutmeats (filberts, walnuts, pecans) and fold in to the batter.

Ladle the batter into a buttered and floured pudding mold or small Bundt pan

Cook on a steamer rack in a large covered pot. Do not let water touch the pudding mold. Steam for 2 hours. Let cool 40 minutes before unmolding. Run a knife around the edge of the mold before inverting over a serving plate. Serve warm with sweet whipped cream. Flambé the pudding with a Tbls. Of brandy if you wish.