Pudding with Six Pence:
3 large very ripe Hachiya persimmons
3 tbs baking soda
4 tbs umsalted butter at room temperature
1 1/2 cups packed brown sugar
3 large eggs
1/4 cup of Cointreau or other orange based liquerur or Meyer's dark rum
2 tbs fresh lemon juice
1/ 1/2 cups unbleached white flour
1/2 tsp salt
1 tsp ground nutmeg
1 tsp ground cinnamon
Grated zest of 1 lemon
Grated zest of 1 orange
1 tsp of minced fresh ginger
1 1/2 cups of grated fresh cranberries
1 cup of black walnuts chopped
1 cup of raisons
Candied or fresh cranberries, orange slices and finely julienned orange zest for garnish
One six pence!!
1 1/8 cups unsalted butter, softened
2 cups sifted confectioners' sugar
2 tablespoons orange zest
2 tablespoons orange juice
4 tablespoons brandy
Place a rack in the bottom of the steamer or a large stockpot (if you don't have a rack, use an empty tuna can with the top cut off and holes punched in the bottom). Place a 12 cup pudding mold or deep ceramic bowl on the rack and add water to the stockpot up to but not touching the bottom of the mold or bowl. Remove the mold or bowl, butter it well and set it aside.
Peel the persimmons and scoop out the pulp with a spoon. Puree the the pulp in a blender. You should have 1 1/2 cups pf puree. Stir in the baking soda and set aside. The mixture will thicken.
In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs, Cointreau or rum and lemon juice, then mix in the puree. In an another bowl, stir together the flour, salt and spices. Stir the dry ingredients gradually into the persimmon mixture blending thoroughly. Stir in the zest, ginger, cranberries, nuts and raisins.
Bring the water in the steamer or stockpot to a simmer. Pour the batter into the mold or bowl and even the top with a rubber spatula. the mold or bowl should be about two thirds full. Cover tightly with the lid of the mold or with aluminum foil tied securely with a string. Place the pudding on the rack in the steamer or stockpot, cover and stream for 2 1/2 hours or until the top of the uncovered pudding springs back like well-kneaded dough. Check the pan after one hour and add more water as necessary.
Remove the pudding from the steamer or stockpot and let cool in the mold or bowl for 15 minutes. Unmold unto a warm plate.
Very discriminately and with your eyes closed, place the six pence into the pudding.
Make the hard sauce by creaming the butter and sugar until fluffy. Then slowly beat in the zest, juice and brandy until smooth. Refrigerate and until ready to top off the pudding and use for serving.
Garnish the edge of the plate with cranberries and orange slices. Spoon a quarter cup of slightly melted hard sauce on top and let drip down the sides. Sprinkle the julienned zest over the topping and serve pudding warm with the hard sauce on the side or if making ahead, let oool, then cover with aluminum foil and refrigerate. Reheat the foil-wrapped pudding in a preheated 350 degree oven for about 30 minutes, then top off with the melted hard sauce and garnish top.