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Steamed Persimmon Pudding Recipe

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This recipe for Steamed Persimmon Pudding is from The Powers Family Cookbook - Good Times Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  


For steaming you will need a bowl or pudding mold with a 6 to 8 cup capacity.

The Pudding

1/2 cup unsalted butter
1 cup persimmon puree (fix by using soft ripe persimmon's and put in a blender after peeling and removing seeds with the baking soda)
1 cup sugar
1 beaten egg
1 teaspoon vanilla
1/2 cup milk
1/2 teaspoon salt
1 cup flour
2 teaspoons baking soda
1 teaspoon cinnamon

The Whipped Cream

1 egg, beaten
1 cup powdered sugar
2 tablespoons melted butter
1/4 cup brandy
1 cup whipping cream
Directions:
Directions:
The Pudding
1. Select a bowl for your pudding. It can be made of crockery, metal, glass, or it can be a proper pudding mold with a lid. Make sure it fits in a second pan when covered with a lid. Place a small inverted bowl in the pan for your mold to sit on so it won’t be directly over the heat.

2. Melt the butter. Generously brush some of it over the pudding dish and set aside the rest. Put the buttered mold on the inverted bowl. Bring a teakettle of water to a boil.

3. Put the puree in a bowl with the remaining melted butter, sugar, egg, vanilla, milk, and salt. Whisk until well combined. Stir the dry ingredients together, then whisk them into the wet ingredients.

4. Pour the batter into the mold. Add the boiling water in the water bath pan to come 2/3 of the way up the sides, then cover the pan and cook gently for 1-1/2 hours. When the pudding is done, a cake tester inserted will come out clean. Remove it from the pan, then invert it onto a serving plate. If you’re not ready to serve, leave the mold resting on the pudding so that it will retain its heat. Whip the cream and make the persimmon puree (see below), if using.

5. To serve, spoon a little of the whipped cream around the base of the pudding, along with a ribbon of the persimmon of puree. Or you can spoon drops of the puree into the cream, then fan them out with a tip of the knife. If you like, garnish the plate with pine or holly.
The Whipped Cream
Beat the egg with the sugar, butter, and brandy. Whip the cream into soft peaks, then fold it into the remaining ingredients. If it separates before serving, a few strokes of the whisk will bring it back to a smooth, ivory sauce.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
This is a holiday treat. Make sure you use ripe persimmons and if they are not ripe in time you can put them in the freezer and then thaw them and they will be ready to use. They should be soft.

 

 

 

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