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I would probably rate this 3.5 stars. It was a good moist sort of quick bread kind of cake, reminiscent of gingerbread. It is interesting that it tastes like molasses, even though it doesn't contain any. You also can't really detect the persimmon, it melts into the overall flavor. We liked that it was not overly sweet. I am not a big salt person, but I do think the cake could use a little salt, maybe 1/2 tsp? The sauce is a must though! I made half the sauce recipe, and it still made a ton. I used Meyer lemon zest in it, and did halve the butter in the sauce as well. The leftover sauce was great with berries (and I could see other applications too). Since I didn't have a pudding mold, I used a bundt pan atop a pressure cooker rack inside a huge pot. I was aiming for the water to come half way up the side of the bundt pan, but it did actually float at first. Since I have never made anything with this type of preparation, I was checking on it frequently to make sure it was still simmering, there was enough water, etc., so found that it did later sink. Thanks for the recipe, Bird!

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Maito December 07, 2007
Persimmon Steamed English Pudding