STEAMED PERSIMMON PUDDING

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Steamed Persimmon Pudding image

Categories     Wheat/Gluten-Free     Tart     Peach     Dessert     Bake     Winter

Number Of Ingredients 15

1 cup Sugar
1/3 cup Creamed butter
1 Egg
2 teaspoons Baking soda, Mix with 2 tsp warm water
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1 cup Persimmon, ripe, Hachiya
1 cup Flour
1/2 cup Milk
1/2 teaspoon Vanilla
1 teaspoon Lemon Juice
2 tablespoons Brandy
1 cup Raisins, golden
1/2 cup Walnuts, chopped

Steps:

  • 1. Cut out top core part of the persimmons and scoop ripe centers out with a spoon. Mash and measure.
  • 2. Cream butter, sugar and egg. Add soda mixture, cinnamon, salt and nutmeg.
  • 3. Add alternately persimmon, flour and milk. Stir after each addition, well.
  • 4. Add brandy, lemon juice, vanilla, raisins and nuts. Stir well.
  • 5. Steam in mold (greased and sugared). With lid or foil seal over top. Place mold on a rack, (jar lid) 1 inch works.
  • 6. Steam 2 1/2 hours keeping water level at one inch and boiling.
  • 7. Cool mold. When warm not hot remove pudding gently. Cool completely before wrapping for freezing and keeping.
  • To serve: Serve warm. Resteam in foil 10-15 min, and top with hard sauce.
  • Warm brandy poured over the top and lit, as for plum pudding, before it is served.

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