Ingrédients pour Steamed Persimmon Pudding
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- Vanilla Extract
- ½ cup raisins
- ½ cup chopped walnuts
- 2 tablespoons lemon juice
- All Purpose Flour
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- Salt
- 2-3 very ripe persimmons (about 1 cup pulp)
- 2 large eggs
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Comment préparer Steamed Persimmon Pudding
- If your persimmons are firm, freeze them until solid. Then, thaw them slowly in the refrigerator until completely soft and mushy.
- Ensure your persimmons are very ripe and have a soft, almost ‘goopy’ consistency for optimal results.
- Generously butter a 1.5-quart pudding mold or coffee can.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 ½ cups granulated sugar, 1 teaspoon vanilla extract, ½ cup raisins, ½ cup chopped walnuts, and 2 tablespoons lemon juice until light and fluffy.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon ground cinnamon. Gently fold the dry ingredients into the wet ingredients until just combined.
- In a separate bowl, whisk together 1 cup persimmon pulp (about 2-3 very ripe persimmons) and 2 large eggs until well blended. Add this mixture to the batter and stir until incorporated.
- Pour the batter into the prepared mold, filling it about two-thirds full.
- Cover the mold tightly with aluminum foil. Place the mold in a larger pot or roasting pan. Add enough boiling water to come halfway up the sides of the mold.
- Place an old kitchen towel in the bottom of the steaming pan to protect the mold and reduce noise.
- Steam over medium-low heat for 2 hours and 30 minutes, maintaining a gentle simmer and adding more boiling water as needed. Check water levels every 15 minutes.
- After steaming, let the pudding cool slightly in the mold before inverting onto a serving plate. Serve warm with whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
96g
Fat
27g
Carbs
12g
