Ingredients for Persimmon Steamed English Pudding
- Persimmon
- 1 ½ cups granulated sugar
- 2 large eggs
- Unsalted Butter
- All Purpose Flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 cup milk
- Golden Raisin
- 2 tablespoons cornstarch (for vanilla sauce)
- ¼ teaspoon ground nutmeg (for vanilla sauce)
- Pinch of salt (for vanilla sauce, and in dry ingredients)
- Warm Water
- 1 teaspoon vanilla extract (for vanilla sauce)
- Lemon Zest
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How to Make Persimmon Steamed English Pudding
- Preheat oven to 350°F (175°C).
- Prepare Persimmon Puree: Puree 2 medium ripe persimmons until completely smooth. (about 1 ½ cups puree)
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in the persimmon puree until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Stir in 1 cup raisins.
- Grease a 1-quart steamed pudding mold generously. Line the bottom with a circle of greased parchment paper (greased side down).
- Pour the batter into the prepared mold. Cover tightly with aluminum foil, securing with kitchen string to create a handle for lifting.
- Place the mold on a rack inside a large pot or kettle with a tight-fitting lid. Measure the water level needed to reach ⅔ of the way up the sides of the mold *before* adding batter.
- Carefully pour boiling water into the kettle, ensuring the water level reaches ⅔ of the way up the sides of the mold.
- Cover the kettle and steam over medium heat for 2 hours. Check water level occasionally and add boiling water as needed to maintain level.
- After 2 hours, carefully remove the pudding using the string handle. Let cool uncovered for 15 minutes.
- Invert the pudding onto a serving plate. Serve warm with vanilla sauce (recipe below).
- **Vanilla Sauce:** In a small saucepan, whisk together ¼ cup granulated sugar, 2 tablespoons cornstarch, ¼ teaspoon ground nutmeg, and a pinch of salt.
- Gradually whisk in 1 cup of water until smooth. Cook over medium-low heat, whisking constantly, until the sauce thickens and comes to a gentle boil.
- Remove from heat and whisk in 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and the zest of ½ lemon.
- Transfer the sauce to a serving bowl and serve warm with the pudding.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
107g
Fat
14g
Carbs
12g
