Steamed persimmon pudding recipe

Steamed Persimmon Pudding recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This steamed persimmon pudding recipe is a delightful and unique dessert that will surely impress your guests. Made with ripe persimmons, this pudding is steamed to perfection, resulting in a moist and flavorful treat. The combination of the sweet persimmons and warm spices creates a comforting and indulgent dessert. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of decadence.

Keywords: steamed persimmon pudding, dessert recipe, ripe persimmons, warm spices, indulgent dessert.

steamed persimmon pudding recipe details

Steamed persimmon pudding recipe, recipe Rating: 4.6
Number of votes:111

Ingredients

1 cup pureed persimmons (about 3 with skins removed)

2 teaspoons baking soda

8 Tablespoons butter at room temperature

1-1/2 cups sugar

2 eggs

1 Tablespoon lemon juice

2 Tablespoons rum

1 cup flour

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup broken walnuts or pecans

1 cup raisins

Custard Sauce:

4 beaten egg yolks

dash of salt

1/4 cup sugar

2 cups milk

1 teaspoon vanilla

Instructions:

Fill a kettle that is large enough to hold a 2-quart pudding mold or even a bundt pan with enough water to come halfway up the sides of the mold. Let the water come to a boil over medium heat while you are mixing the pudding batter. The mold must have a lid or be snugly covered with foil while steaming (a coffee can and lid works well, or just fit foil tightly over the bundt pan, poking a hole where the tip from the bundt pan is so that steam won’t settle in on the batter). Also, there must be a rack on the bottom to allow water to flow and move beneath the mold. Grease the mold!

Put the persimmon puree in a small bowl and stir in the baking soda. Set aside while mixing the other ingredients (the persimmon mixture will become still).

Cream the butter and the sugar. Add the eggs, lemon juice, and rum. Beat well, Add the flour, cinnamon, and salt and stir to blend. Add persimmon mixture. Mix well and add raisins and nuts.

Spoon batter into mold. Cover and steam for 2 hours. Remove from the kettle and let rest for 5 minutes. Turn out onto rack to cool or cool slightly and serve warm with a warm custard sauce. Slice into cake-sized portions and place in a favorite individual serving bowl and ladle the custard sauce over the pudding. Garnish with a crystallized violet and place on a dinner plate prepared with an arrangement of fresh fruits.

Custard Sauce:In a heavy saucepan, mix egg yolks, dash of salt, and sugar. Gradually stir in milk (scalded and slightly cooled). Cook over low heat, stirring constantly until mixture coats a metal spoon. Remove from heat and cool in cool water for 2 minutes and add vanilla. Chill. Makes 2 cups.