COOK'S CORNER SPICY PERSIMMON PUDDING BREAKS THE MOLD.

Byline: Natalie Haughton Food Editor

An anonymous reader called a few days ago for a good steamed persimmon pudding recipe. She had tried one that didn't pass muster. Here are a couple that should fill the bill.

If you have a windfall of persimmons on hand, this is a delicious way to use them.

The first recipe comes from author Rick Rodgers, who says, ``Of all my holiday dessert recipes, this is the one my friends always ask me to be sure and include on the menu. ... The pudding looks humble, but it has a spicy flavor and moist texture that will win you over.''

The second recipe, which has been making the rounds for years, is attributed to former first lady Nancy Reagan.

Pudding molds are available at kitchenware stores such as Sur La Table and Williams-Sonoma.

GRANDMA'S STEAMED PERSIMMON PUDDING

2 very ripe medium Hachiya persimmons

2 teaspoons baking soda 

1 cup sugar

1/2 cup milk

2 tablespoons unsalted butter, melted

1 large egg

1 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

Sweetened whipped cream

Generously butter inside of a 1 1/2- to 2-quart fluted tube pudding mold. Dust inside of mold lightly with flour and tap out excess.

Cut stems from persimmons. Cut up persimmons and remove any large seeds in pulp. In a food processor or blender, puree unpeeled persimmons. You should have 1 cup puree. Place in a medium bowl and whisk in baking soda. (For some reason, mixing persimmon with baking soda improves texture of pudding and keeps it from getting gummy - a common problem with persimmon desserts.) Whisk in sugar, milk, melted butter and egg.

Sift together flour, cinnamon and salt. Add to persimmon mixture and whisk until smooth. Scrape mixture into prepared pudding mold and smooth top. Cover mold with its lid or a double thickness of foil.

Place a collapsible vegetable steamer in a pot large enough to hold mold and put mold on steamer. Pour enough boiling water into pot to almost, but not quite, touch bottom of steamer.

Bring to a boil over high heat, cover pot and reduce heat to medium-low. Steam pudding, adding more boiling water as needed, until pudding is dark brown and a toothpick inserted in center comes out clean, about 2 hours.

Let pudding stand 10 minutes. (Pudding can stay in its mold up to 45 minutes.) Run a sharp knife around inside of mold and invert pudding onto a platter. Slice and serve warm with sweetened whipped cream. Makes 8 servings.

NOTE: Recipe can be doubled and steamed in a 10- to 12-cup fluted tube pan. Cover pan tightly with foil. To lift pan in and out of kettle, tie pan with kitchen string, like a package.

The double-batch recipe can also be baked in the oven. Place the pan in a roasting pan, add enough hot water to come 1 inch up the sides of the pan and bake in a 350-degree oven until a toothpick inserted in pudding comes out clean, about 1 1/2 hours.

From ``Thanksgiving 101,'' by Rick Rodgers.

NANCY REAGAN'S PERSIMMON PUDDING AND BRANDY SAUCE

1/2 cup butter, melted

1 cup sugar

1 cup flour, sifted

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

1 cup persimmon pulp (3 to 4 very ripe persimmons)

2 teaspoons baking soda

2 teaspoons warm water

3 tablespoons brandy

1 teaspoon vanilla

2 eggs, slightly beaten

1 cup seedless raisins

1/2 cup coarsely chopped pecans

2 tablespoons grated orange peel (optional)

Brandy Whipped Cream Sauce

To make pudding, stir together butter and sugar. Resift flour with salt and cinnamon and add to butter and sugar mixture. Add persimmon pulp, baking soda dissolved in warm water, brandy and vanilla. Add eggs, mixing thoroughly but lightly. Add raisins, pecans and orange peel, stirring until mixed.

Turn into buttered steam-type (about 5- to 6-cup) covered mold. Cover and steam on a rack in a pot of water on top of stove 2 1/2 hours. Let stand a few minutes, then unmold onto a serving plate. Flame at table with additional brandy and serve with Brandy Whipped Cream Sauce. Makes 6 to 8 servings.

BRANDY WHIPPED CREAM SAUCE: Beat 1 egg until light and fluffy. Beat in 1/3 cup melted butter, 1 cup sifted powdered sugar, dash salt and 1 tablespoon brandy flavoring. Beat 1 cup heavy whipping cream until stiff. Gently fold whipped cream into butter mixture. Cover and chill until ready to serve. Stir before spooning onto pudding.

NOTE: If you prefer not using a raw egg in the sauce, simply combine whipped cream with a little powdered sugar and a little brandy flavoring. It will have a different texture and consistency but will taste delicious with the pudding.

Natalie Haughton, [phone]

natalie.haughton(at)dailynews.com