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1
To make the pudding, in a large bowl, cream together the butter and sugar with an electric mixer at medium speed.
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2
Add the flour, 1/2 cup at a time, alternating with the persimmon pulp, brandy, eggs, and baking soda mixture.
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3
Stir in the vanilla, spices, walnuts, and raisins and mix on low until the butter comes together, about 5 minutes.
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4
Butter the top and bottom of a 2-quart pudding mold with a lid.
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5
Spoon in the mixture.
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6
Put the buttered lid on tightly and lock into place.
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7
Put the mold in a bigger pot filled with water to come halfway up the side of the mold; cover the pot.
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8
It is necessary to have a well-buttered mold and enough water for ample steam for this pudding to come out right.
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9
Bring the water to a simmer and let simmer over medium-low heat for about 2 hours.
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10
Make sure the water doesn't evaporate; add more hot water if it does.
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11
The pudding should be checked with a cake tester.
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12
When the tester comes out clean, the pudding is done.
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13
Take the mold out of the water and unmold when cool, 1 to 2 hours.
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14
While the pudding is steaming, prepare the hard sauce.
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15
Cream the butter and sugar together with an electric mixer.
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16
Beat in the brandy.
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17
Chille at least 1 hour.
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18
Serve with the warm pudding.
