
Steamed Persimmon Pudding
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Category:
Dessert
Style:
American
Keyword:
Persimmon, Steamed Pudding
Quantity: 6 serves
Ingredients
- 100 g caster sugar plus extra for dusting the moulds
- 60 g butter melted, plus extra butter to grease the moulds
- 1 large free-range egg
- 25 g pecan nuts chopped
- 100 g gluten free flour blend
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup 125 g persimmon pulp (approx 2 persimmons)
- 50 g sultanas
- 20 ml cognac or brandy
- 10 g uncrystallised ginger
- 1 tsp bicarbonate of soda dissolved in 1 tbsp warm water
- 1/2 tsp vanilla bean paste
Instructions
-
Mix together the caster sugar, butter, eggs and pecan nuts.
-
Stir in the flour, cinnamon and salt.
-
Add the persimmon pulp, sultanas, cognac, ginger, bicarbonate of soda and water mixture, and vanilla bean paste.
-
Grease six 6.5 cm / 178 ml dariole moulds with the extra butter and with extra caster sugar.
-
Divide the mixture evenly between the six moulds.
-
Cover each mould with a square of baking paper, topped with a square of alfoil, pleated up the middle to allow for expansion, and secure with string or an elastic band.
-
Place a rack in the bottom of a pan that is large enough to hold all six moulds*, then place the covered moulds on the rack.
-
Add enough boiling water so that it reaches halfway up the side of the moulds, then cover the pan with a lid and bring to the boil over high heat.
-
Reduce the heat to a simmer and steam the pudding for 2 hours .
-
Serve the pudding warm with crème anglaise, cream or vanilla ice cream - or all three if you choose.
Notes
* I used a pasta pot that has a colander-like insert in it.
Note from the recipe in the book "Maggie Beer's Autumn Harvest":
- "Marg Lehmann gave me this recipe from a friend of hers in the United States. "
- "This recipe is a classic example of one that has been passed on to friends and added to and tweaked along the way - I love all the options given to turn it out successfully."
- "To unmould, turn the mould upside-down on a plate. If the pudding does not drop right out, shake and pound the sides of the mould vigorously, right-side up, then invert again. The next alternative is to leave the pudding inverted on a plat to drop out once it is cool. The last resort is to loosen the pudding with a flat knife; if it breaks it can ususally be reassembled."
- "Using a saucepan or stockpot large enough to old the mould, create a rack on the bottom with jar lids. (longer cooking won't harm it."