60gbuttermelted, plus extra butter to grease the moulds
1large free-range egg
100ggluten free flour blend
1/2cup125 g persimmon pulp (approx 2 persimmons)
20mlcognac or brandy
1tspbicarbonate of soda dissolved in 1 tbsp warm water
1/2tspvanilla bean paste
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.
* 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."