Persimmon Steamed English Pudding
- Reviews 1
Ready In: 3 hrs 20 mins
Serves: 12
Ingredients
- 1 cup pureed persimmon
- 3⁄4 cup sugar
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, softened
- 1 cup all-purpose flour
- 1⁄2 teaspoon cinnamon
- 2 teaspoons baking soda
- 1⁄2 cup milk
- 1⁄4 cup golden raisin, plumped in warm water drained and chopped
Vanilla sauce
- 3⁄4 cup sugar
- 2 1⁄2 tablespoons cornstarch
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 2 cups warm water
- 2 tablespoons unsalted butter
- 1 1⁄2 teaspoons vanilla
- 1⁄2 teaspoon lemon zest
Directions
- In a large bowl combine persimmon puree, sugar, egg and butter and beat until smooth (an electric mixer really helps!).
- Sift flour, cinnamon and baking soda together and stir into persimmon mixture along with the milk and raisins alternately.
- Turn batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or heavy foil secured with kitchen string.
- Place mold on a rack in a kettle with a tight fitting lid.
- Pour boiling water into kettle to reach 2/3 of the way up the sides of the mold and steam pudding covered for 2 hours over medium heat.
- Remove pudding to a rack and cool uncovered for 15 minutes.
- Invert onto a serving plate and serve with vanilla sauce.
- VANILLA SAUCE:
- In a small saucepan combine sugar, cornstarch, nutmeg and salt.
- Add water in a stream whisking constantly and then simmer sauce over low heat until thickened or just starts to come to a boil (about 3 minutes).
- Off heat, whisk in butter, vanilla and zest.
- Transfer to a serving bowl and serve with warm steamed pudding.
- Makes 2 cups.
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