Best Steamed Persimmon Pudding Recipes

STEAMED PERSIMMON PUDDING

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.

STEAMED PERSIMMON PUDDING WITH CINNAMON CRèME ANGLAISE

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.

PERSIMMON STEAMED ENGLISH PUDDING

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.

STEAMED PERSIMMON PUDDING

Steps:

• Note: Persimmons MUST freeze to become gelatin like inside. So if you purchase persimmons that are hard, place them in the freezer until frozen then allow to slowly defrost in the refridgerator until soft. You MUST have goopy persimmons for this recipe.
• Butter a pudding mold or coffee coan.
• In a large bowl combine the butter, sugar, vanilla, raisins, walnuts and lemon juice.
• In a seperate bowl, sift the dry ingredients, and fold into the butter mixture.
• Beat the persimmon pulp with the eggs until well combined, and add to the batter.
• Pour the batter into the prepared mold, filling the mild 2/3 full. Cover with aluminum foil and steam for 2 hours and 30 minutes in simmering water.
• Hint: place an old towl in the bottom of the pan you are using for steaming. It will protect the mold and reduce the noise. Also check the pan every 15 minutes or so to make sure there is plenty of water.

STEAMED PERSIMMON PUDDING

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.

STEAMED PERSIMMON PUDDING WITH BRANDY SAUCE

Steps:

• 1. Mix persimmon pulp and baking soda. Set aside. 2. Cream butter and sugar. Add 4 eggs, mixing well after each. 3. Add flour alternating with persimmon mixture. 4. Add vanilla, lemon juice, brandy, cinnamon, and salt. 5. Fold nuts and raisins in gently. 6. Pour into greased and floured 1-1/2 qt. mold. Cover tightly. Place in large pot with enough water to come about 1/2 way up mold. Steam 2-1/2 hours for mold. Check water during to make sure water has not evaporated. Cool 10 minutes. Unmold and serve with brandy sauce. BRANDY SAUCE 1. Cream sugar and butter in top of double boiler until smooth. Cool slightly. 2. Beat egg and add to mixture. Place over water again and cook, stirring until thick. 3. Remove from heat, add nutmeg and brandy to taste 3.

STEAMED PERSIMMON WALNUT PUDDING

Steps:

• "This is a great recipe for winter gatherings. I serve it to friends to top off meals, but it's also good the next morning for breakfast! It keeps well in the freezer too, so I usually have some on hand in case someone asks me about it. Now, some of my friends use the same recipe and make it for me...and often times I think theirs tastes better!" - Marion Cunningham
• PREPARE YOUR MOLD AND STEAMER
• Fill a kettle that is large enough to hold a 2-quart pudding mold with enough water to come halfway up the sides of the mold. The mold must have a lid or be snugly covered with foil while steaming. (A coffee can with a plastic lid works well.) Also, there must be a rack or Mason jar ring on the bottom of the mold in the kettle to allow the water to circulate freely while the pudding is steaming. Be sure to butter the mold.
• Bring water to a boil over medium hear while you are mixing the pudding batter.
• PREPARE THE PUDDING
• Put the persimmon puree in a small bowl and stir in the baking soda. The persimmon mixture will be quite stiff. Set aside while mixing the other ingredients.
• Cream the butter and sugar, and then add the eggs, lemon juice and rum, and beat well.
• Add the flour, cinnamon and salt, and stir to blend.
• Add the persimmon mixture and beat until well mixed, and then stir in the walnuts and raisins.
• Spoon the batter into the mold, cover and steam for 2 hours. Remove from the kettle and let stand for 5 minutes.
• Turn onto a rack to cool slightly and serve warm.
• Serve with unsweetened whipped cream.