Steamed Persimmon Pudding

Recipe by Spud Nut
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Note: Persimmons MUST freeze to become gelatin like inside. So if you purchase persimmons that are hard, place them in the freezer until frozen then allow to slowly defrost in the refridgerator until soft. You MUST have goopy persimmons for this recipe.
  • Butter a pudding mold or coffee coan.
  • In a large bowl combine the butter, sugar, vanilla, raisins, walnuts and lemon juice.
  • In a seperate bowl, sift the dry ingredients, and fold into the butter mixture.
  • Beat the persimmon pulp with the eggs until well combined, and add to the batter.
  • Pour the batter into the prepared mold, filling the mild 2/3 full. Cover with aluminum foil and steam for 2 hours and 30 minutes in simmering water.
  • Hint: place an old towl in the bottom of the pan you are using for steaming. It will protect the mold and reduce the noise. Also check the pan every 15 minutes or so to make sure there is plenty of water.
Advertisement