Steamed Persimmon Pudding

Happy New Year everyone!! Hope you all had a great beginning to the new year. It was a busy and relaxing first two days of 2011 and I hope that combination lasts for the rest of the days of the year as well. It was a great start for the blog as well as I made quite a lot of things and we had two gorgeous sunny days for me to take some good photographs as well. This steamed persimmon pudding was one of those things I cooked.  We got some nice persimmons as part of our box of produce from Full Circle Farms last week. I did not know what to do with persimmons and was looking around for some recipes when I found this a recipe for Spiced Persimmon Tea Cake on The Kitchn which led me to the Steamed Persimmon Pudding on Lovely Morning.


Steamed Persimmon Pudding – The Recipe

from Lovely Morning (adapted from Local Flavors)

1 stick unsalted butter 3 Fuyu persimmons, pureed 1 cup sugar 1 egg 1 tsp vanilla 1/2 cup 2% milk 1.2 tsp salt 1 cup all purpose flour 2 tsp baking soda 1 tsp cinnamon powder

Before you start with this recipe, make sure that the persimmons you have are really really ripe. If not wait for a couple more days. Grease the pudding dish. Use a pudding dish that when kept over a small inverted heatproof bowl (I used a cookie cutter ring as the stand for the pudding bowl), will fit into a dutch oven or a similar pan with lid. Melt the butter in a sauce pan and keep aside. Puree the persimmons and keep aside. They may have some seeds sometimes but the ones I used did not have any at all. Mix the butter, pureed persimmons, sugar, egg, vanilla and milk. In another bowl, sift the flour and add the baking soda and cinnamon powder to it. Add the dry ingredients to the wet ingredients mix and combine well. Pour this into your pudding bowl(s).
Place the stand in the dutch oven, bring some water to a boil in a kettle, place the pudding bowl on the stand, pour the boiling water into the dutch oven till about 2/3rds of the pudding bowl. Close the pan with the lid. Cook on medium heat for about an hour or so or until when a knife when inserted comes out clean.


The texture of the pudding will be like a cake, so you can either invert in onto a plate and cut it to slices and eat or just eat from the bowl as it is, like I did! :)

Happy New Year!!