Best 3 Steamed Persimmon Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful world of steamed persimmon pudding, a culinary masterpiece that blends the flavors of sweet persimmons, aromatic spices, and a delectable sauce. This steamed pudding is not only a feast for the taste buds but also a visual spectacle, with its vibrant orange hue and delicate texture. Whether you prefer a classic steamed persimmon pudding or variations like the gluten-free, vegan, or Thermomix versions, this article has something for every palate. Embark on a culinary journey as we explore the secrets behind this delectable dessert, providing you with step-by-step instructions, helpful tips, and a treasure trove of flavor combinations to elevate your steamed persimmon pudding to new heights.

Let's cook with our recipes!

STEAMED PERSIMMON PUDDING WITH CINNAMON CRèME ANGLAISE



Steamed Persimmon Pudding with Cinnamon Crème Anglaise image

Fragrant persimmons star in this new take on the classic British cake.

Provided by Carolyn Beth Weil

Categories     Food Processor     Egg     Ginger     Dessert     Steam     Thanksgiving     Persimmon     Cinnamon     Jam or Jelly     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Nonstick vegetable oil spray
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
3/4 cup fresh persimmon pulp (from about 2 large Hachiya persimmons, pureed in processor)
1 tablespoon fresh lemon juice
1/4 cup apricot preserves
Cinnamon Crème Anglaise
Special Equipment
8-cup metal pudding mold

Steps:

  • Butter and flour one 8-cup metal pudding mold with center tube and lid, then generously spray mold with nonstick spray. Butter, flour, and spray lid. Bring large kettle of water to boil. Place round cake rack in bottom of deep pot large enough to hold pudding mold. Whisk 1 1/2 cups flour and next 5 ingredients in medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture and beat until blended. Beat in persimmon puree and lemon juice.
  • Spoon batter into pudding mold; cover with lid. Place pudding mold on cake rack in pot. Add enough boiling water to come halfway up sides of mold. Return water to boil, cover pot, then reduce heat and simmer until top of pudding feels firm to touch and tester inserted near center comes out clean, adding more simmering water to pot to maintain water level, about 2 hours.
  • Remove mold from pot. Uncover pudding; let cool. Invert onto plate. DO AHEAD: Can be made 2 days ahead. Cover; let stand at room temperature.
  • Bring apricot preserves to simmer in small saucepan. Strain through fine strainer set over bowl. Using pastry brush, spread preserves over outside of pudding. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
  • Serve pudding at room temperature with Cinnamon Crème Anglaise.

STEAMED PERSIMMON PUDDING



Steamed Persimmon Pudding image

Two kinds of persimmons are recruited for steamed pudding; soft, ripe hachiyas are used in the batter, and oven-dried slices of fuyu -- resembling orange flowers -- form a ring around the dessert. The pudding is full of golden raisins, pecans, and candied ginger and warmed by brandy's sweet heat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 8 to 12

Number Of Ingredients 18

4 1/2 tablespoons unsalted butter, softened, plus more for mold
2 cups all-purpose flour
2 1/4 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1/4 cup Calvados or other brandy
1/4 cup sultanas (golden raisins)
3 to 4 very soft hachiya persimmons
1 cup whole milk
1 1/2 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 tablespoon fresh lemon juice
1 1/2 teaspoons baking soda, dissolved in 1 1/2 tablespoons hot water
1 cup pecans, toasted and coarsely chopped
1/4 cup finely chopped candied ginger
Oven-Dried Persimmon Slices, for garnish
Calvados Cream, for serving

Steps:

  • Butter a 12-cup pudding mold. Fill a large pot fitted with a steamer insert with enough water to come halfway up mold (test this with an empty mold); set aside. Sift flour, spices, and salt in a bowl; set aside. Put Calvados and sultanas into a small saucepan. Bring to a simmer. Remove from heat; let stand 15 minutes. Drain; discard liquid. Set raisins aside.
  • Meanwhile, slice tops off persimmons. Scoop out flesh, and press through a sieve into a bowl, discarding skins (you should have 1 1/2 cups persimmon puree). Whisk in milk; set aside.
  • Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in eggs, vanilla, and lemon juice. Add persimmon mixture in 2 batches, scraping down sides of bowl after each addition. Mix in baking soda mixture. Add flour mixture; mix until just combined. Stir in pecans, sultanas, and ginger. Pour into prepared mold; cover with buttered parchment and lid.
  • Bring water in prepared pot to a boil; reduce heat to a simmer. Carefully lower mold into steamer. Cover pot, and steam until a cake tester inserted in center comes out clean, 3 to 3 1/2 hours, checking occasionally to make sure water level is maintained (add hot water as needed).
  • Transfer mold to a wire rack; remove lid and parchment. Let cool 15 minutes. Unmold pudding onto a plate, and cut into slices. Serve with persimmon slices and Calvados cream.

PERSIMMON STEAMED ENGLISH PUDDING



Persimmon Steamed English Pudding image

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

1 cup pureed persimmon
3/4 cup sugar
1 large egg, lightly beaten
2 tablespoons unsalted butter, softened
1 cup all-purpose flour
1/2 teaspoon cinnamon
2 teaspoons baking soda
1/2 cup milk
1/4 cup golden raisin, plumped in warm water drained and chopped
3/4 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups warm water
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla
1/2 teaspoon lemon zest

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

Tips:

  • Choose ripe and flavorful persimmons, as they will contribute the most to the pudding's taste and texture.
  • Use a light hand when mixing the ingredients, as overmixing can result in a tough pudding.
  • Be patient when steaming the pudding. It may take longer than you expect, but it is important to allow it to cook through completely.
  • Serve the pudding warm or at room temperature, with your favorite accompaniments.

Conclusion:

Steamed persimmon pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich flavor and tender texture, this pudding is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this steamed persimmon pudding a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #occasion     #desserts     #holiday-event     #puddings-and-mousses     #4-hours-or-less

Related Topics