Steamed Papaya Pudding Recipes

Steps:

• Place papaya in a 4-cup measuring cup. Cover tightly with plastic wrap. Microwave at 100 percent power for 4 minutes.
• Butter a 9-by-4-inch bowl or a 4-cup souffle dish with 2 tablespoons butter.
• Remove the papaya from the oven. Place in the work bowl of a food processor with remaining ingredients, and blend until smooth.
• Pour batter into the prepared bowl. Cover tightly with plastic wrap. Cook at 100 percent for 9 minutes, until the pudding is set.
• Remove the pudding from oven. Pierce plastic with a sharp knife, and cover the top of the bowl with a heavy plate. Let stand for 15 minutes.
• Unmold the pudding onto a serving plate. Serve warm, with additional sour cream, if desired.

Steps:

• Generously grease a 1.2-litre pudding basin and put your chosen topping in the base. Boil a kettle of water. To prepare your steamer, put a snugly fitting upturned bowl in the base of a large, deep saucepan, big enough to hold the pudding.
• Put the ingredients for the sponge in a food processor and blend until smooth (but don't overwork the mix), then tip into the pudding basin. Cover with a lid made of baking parchment and foil, and tie with string to secure (see step-by-step). Stand the pudding on the upturned bowl in your saucepan. Pour in enough hot water to come halfway up the side of the pudding basin. Set over a medium heat and bring to the boil. Cover the pan with a tight-fitting lid, lower the heat to a gentle simmer and leave to steam for 2½ hrs, topping up with boiling water if the level gets too low.
• Check the pudding is cooked by inserting a skewer through the foil and parchment lid into the centre of the pudding. If the skewer still has some wet mixture on it, return the pudding to the steamer for a further 15-20 mins, then check again. Once cooked, uncover and turn the pudding onto a plate. Serve straight away with custard, if you like.

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.