Steamed Persimmon Pudding Recipes

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.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well.
• Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine.
• Pour into baking pan and bake in preheated oven for 55 minutes. The pudding will rise but will fall when removed from oven.

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.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until thoroughly combined. In a large bowl, beat the eggs and milk together until smooth, and add the flour mixture, alternating with the persimmon pulp in several additions, mixing well after each addition. Stir in the melted butter. Scrape the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the pudding comes out clean, about 1 hour. Allow to cool before serving.