• 511e779dc2dbdf29d557a2335a3f798e

Steamed Persimmon Pudding

Each year, I threaten to abandon this recipe because it is too sweet, too rich and too time-consuming. I am always unanimously outvoted. ~Submitted_by_Peter_Kirsch~

Prep
Cook
Serves 10people
Ingredients
1
cup persimmon pulp (from about
3
ripe Hachiya persimmons)
2
tsp baking soda
8
tbsp (1 stick) softened unsalted butter
1 1/2
cups sugar
2
eggs
1
tbsp fresh lemon juice
2
tbsp dark rum
1
cup all-purpose flour
1
tsp ground cinnamon
1/2
tsp salt
1
cup broken walnuts or pecans
1
cup golden raisins
Note: Persimmon Pudding is a variant of the traditional English desert but it is also great with turkey as a side dish
Directions
1.
Grease a 2 quart pudding mold, the mold must have a lid or be tightly covered with aluminum foil while steaming; if you don't have a pudding mold, a coffee can with a plastic lid works well. Fill a pot that is large enough to hold the pudding mold with enough water to come halfway up the sides of the mold.
2.
Place a rack or a mason jar ring on the bottom of the pot, underneath the mold; this will allow the water to circulate freely while the pudding is steaming; bring the water to a boil over medium heat.
3.
Meanwhile, in a small bowl, stir together the persimmon pulp and baking soda; set aside, the mixture will become quite stiff.
4.
In a large bowl, cream together the butter and sugar; add the eggs, lemon juice and rum and beat well; add the flour, cinnamon and salt and stir to blend. Add the persimmon mixture and beat until well blended; stir in the nuts and raisins and spoon the batter into the prepared mold. cover and place in the pot.
5.
Steam for 2 hours, remove the mold from the pot and let rest for 5 minutes. Run a sharp knife around the edge of the mold to loosen the pudding, invert the mold onto a wire rack and lift off the mold.
6.
Let the pudding stand on the rack to cool, serve warm or at room temperature.

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