PERSIMMON STEAMED ENGLISH PUDDING
This is an English pudding (or cake). A persimmon is a fruit with red-orange skin and flesh which comes in several varities and are in season from October to around Dec or Feb depending on your location. When selecting persimmons, look for plump, soft fruit but not mushy. Some helpful notes from our Zaar friend Maito, (who so kindly volunteered to be the test kitchen for this recipe that I found scratched down on paper from long ago and had not made personally) are as follows: Either of the two varieties of persimmons will work with this, as long as the fuyus are soft or hachiyas are super soft/almost mushy. Put greased parchment paper (greased side down) under the foil (so aluminum doesn't drip into your cake). It is also helpful to have a string to make a handle to help you lift the cake out (we did a crisscross around the whole pan). Before step 3, you might measure the amount of water you want first (with the pans and pot in place), before putting the batter in.
Provided by 2Bleu
Categories Dessert
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl combine persimmon puree, sugar, egg and butter and beat until smooth (an electric mixer really helps!).
- Sift flour, cinnamon and baking soda together and stir into persimmon mixture along with the milk and raisins alternately.
- Turn batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or heavy foil secured with kitchen string.
- Place mold on a rack in a kettle with a tight fitting lid.
- Pour boiling water into kettle to reach 2/3 of the way up the sides of the mold and steam pudding covered for 2 hours over medium heat.
- Remove pudding to a rack and cool uncovered for 15 minutes.
- Invert onto a serving plate and serve with vanilla sauce.
- VANILLA SAUCE:.
- In a small saucepan combine sugar, cornstarch, nutmeg and salt.
- Add water in a stream whisking constantly and then simmer sauce over low heat until thickened or just starts to come to a boil (about 3 minutes).
- Off heat, whisk in butter, vanilla and zest.
- Transfer to a serving bowl and serve with warm steamed pudding.
- Makes 2 cups.
Nutrition Facts : Calories 198.8, Fat 4.8, SaturatedFat 2.8, Cholesterol 29.2, Sodium 271.1, Carbohydrate 37.5, Fiber 0.5, Sugar 26.9, Protein 2.1
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Sara Namutebi
[email protected]This pudding is a great way to use up leftover persimmons.
Mdemran Mdemran
[email protected]I'm not a big fan of persimmons, but I loved this pudding! The flavor was subtle and not overpowering.
Ashik Rahman
[email protected]This is the best persimmon pudding I've ever had!
mabeho perfect
[email protected]This pudding is a must-try! The persimmons give it a unique and delicious flavor.
AJMAL KHATANA
[email protected]I love this pudding! It's so moist and flavorful.
Damiyah Flint
[email protected]This is a great recipe for a fall dessert. The persimmons add a beautiful color and flavor to the pudding.
Dylan Black
[email protected]This pudding is so easy to make and it tastes delicious. I love the combination of persimmons and spices.
Rachel Park
[email protected]I was a bit skeptical about using persimmons in a pudding, but I was pleasantly surprised. The flavor was subtle and delicious, and the pudding was very moist.
Esther Okotie
[email protected]The persimmon steamed English pudding was a hit at my dinner party! Everyone loved the unique flavor and the moist texture.
Roshan Khatri
[email protected]This pudding was amazing! The persimmons added a unique and delicious flavor, and the texture was perfect. I will definitely be making this again!