Christmas Persimmon Pudding -- the High Omega-3 version

Posted on December 21, 2017 by Susie Allport | 0 Comments

It's getting close to Christmas so tomorrow I'll be making my family's favorite Christmas dessert. 

It is none other than Nancy Reagan's Persimmon Pudding, which my sister-in-law Jenny Howell introduced our family to oh so many years (decades!) ago.

I always make several changes to the recipe to make it high in Omega-3s (and with a good Omega-6 to Omega-3 balance); and nobody, I promise, will know the difference. We're very lucky if we have any left for breakfast the next day. The kids love the flaming part of the pudding -- and the pudding too. Here's Nancy's original recipe with my suggestions. The next time you hear, "Oh, bring us a figgy pudding," think of this and sigh. The only trick to this recipe is buying the persimmons well ahead of time so that they are truly ripe (i.e.,soupy). I steam my pudding in a pressure cooker so it only takes 25 minutes or so to cook.  Merry Christmas to all and to all a steamed pudding!!

• 1/2 cup melted butter (grass-fed butter, of course!)

• 1 cup sugar

• 1 cup flour, sifted (to make this high in Omega-3s, I use 3/4 cup flour and 1/4 cup flaxmeal) 

• 1/4 tsp. salt

• 1 tsp. ground cinnamon

• 1/4 tsp. nutmeg

• 1 cup persimmon pulp (2 to 3 ripe ones)

chopped walnuts about 1/4 cup

• 2 tsp. baking soda

• 2 tsp. warm water

• 3 tbsp. brandy

• 1 tsp. vanilla

• 2 eggs, slightly beaten (Omega-3 eggs, of course!)

• 1 cup seedless raisins

Stir together the melted butter and sugar. Mix the flour and flax with salt, cinnamon, and nutmeg and add to the butter and sugar mixture. Add the persimmon pulp, soda dissolved in warm water, brandy, and vanilla. Add the eggs, mixing thoroughly but lightly. Add the raisins and nuts. Put in a buttered steam-type covered mold and steam two and a half hours. Flame at the table with brandy and serve with the Brandy-whipped cream sauce below.

Brandy-Whipped Cream Sauce

• 1 egg (Omega 3 egg, of course!)

• 1/3 cup melted butter (Grass-fed butter, of course!)

• 1 cup sifted powdered sugar

• Dash of salt

• 1 tbsp. brandy flavoring

• 1 cup whipping cream (Grass-fed if available)

Beat the egg until light and fluffy. Beat in the butter, powdered sugar, salt, and brandy flavoring. Beat the cream until stiff. Gently fold it into the first mixture. Cover and chill until ready to serve. Stir before spooning on the pudding.

All this needs now is the brandy. Merry Christmas


Just had to post this very nice note from one of our customers. Thank you, Karen, for sending it!

article on the Susie's Smart Breakfast Cookie Diet in Woman's World Magazine

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