California Persimmon Pudding

22 ingredients
8 steps

Ingredients

  • Steamed Persimmon Pudding
  • 3 very ripe Hachiya persimmons* [see note below]
  • 1 1/2 teaspoons baking soda
  • 1/2 cup butter (softened)
  • 1 1/4 cups sugar (or to taste, adjusted according to sweetness of fruit and accompanying sauces)
  • 2 lightly beaten eggs
  • 1 1/2 teaspoons vanilla
  • 1 tablespoon brandy (adjust to taste, up to 3 tablespoons)
  • 1 teaspoon lemon juice
  • 1 cup flour
  • 1 1/4 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1 cup raisins
  • Lemon Sauce
  • 1/3 cup sugar
  • 1 1/2 teaspoons cornstarch (disolved in water)
  • 2/3 cup water
  • 2/3 cup orange juice
  • 2 teaspoons grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons butter

Directions

  1. 1
    Grease a 2-quart pudding mold and its lid with butter or spray with nonstick spray. (You can substitute foil for the lid.)
  2. 2
    Peel persimmons and place in a blender or food processor. Whirl until smooth, then transfer to a measuring cup. You should have about 1 cup of puree. Stir in baking soda; set aside. [*Note these should be extremely ripe, almost gooey Hachiya persimmons, bought or picked well in advance. In a pinch, very soft chopped Fuya can be added or substituted. This is preferable to Hachiya that are not completely soft, which will be too bitter to use.]
  3. 3
    Cream butter with sugar in a large bowl until fluffy. Add eggs, vanilla, lemon juice, brandy, and persimmon puree, whisking well to combine. [The persimmon puree will have hardened because of the baking soda, and may be difficult to incorporate. I find using the blender useful at this point, but some orange speckles in the mixture will still lead to a fine result.]
  4. 4
    Sift flour with cinnamon and salt into persimmon mixture. Stir to combine; fold in raisins and walnuts.
  5. 5
    Spoon mixture into prepared mold and secure lid (or cover tightly with foil). Place on a rack in a large pot filled with 2 inches of boiling water. Cover and steam for at least 2 1/2 hours, adding more boiling water as needed. Remove and set aside for ten minutes to cool.
  6. 6
    Invert pudding onto serving plate to unmold. Serve warm with traditional hard sauce or, as I prefer, with lightly sweetened whipped cream flavored with brandy to taste. Can also be served with Lemon Sauce (recipe below), as recommended in original recipe.
  7. 7
    To make sauce, combine sugar, cornstarch, water and orange juice in a small saucepan over medium heat. Cook, stirring often, for 3 to 4 minutes until thickened. Reduce heat and simmer for 1 to 2 minutes longer or until sauce is transparent. Stir in zest, lemon juice, and butter. Cool.
  8. 8
    Offer lemon sauce separately. Consider doubling if it's the sole sauce offered. [Note: The sauce is delightful, though I think even better on French Toast, or with whipped cream on a meringue or simple cake.]

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