Steamed Persimmon Walnut Pudding
- Yield 8 servings
- Prep 30 mins
- Cook 120 mins
“This is a great recipe for winter gatherings. I serve it to friends to top-off meals, but it’s also good the next morning for breakfast! It keeps well in the freezer, too, so I usually have some on hand in case someone asks about it. Now, some of my friends use the same recipe and make it for me…and often times I think theirs tastes better!”
- 1 cup pureed persimmons (about 3 persimmons with skins removed)
- 2 teaspoons baking soda
- 8 tablespoons (1 stick butter) room temperature
- 1-1/2 cup sugar
- 2 -- eggs
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 2 tablespoons rum
- 1/2 teaspoon salt
- 1 cup broken California walnuts
- 1 cup raisins
Fill a kettle that is large enough to hold a 2-quart pudding mold with enough water to come halfway up the sides of the mold. Let the water come to a boil over medium heat while you are mixing the pudding batter. The mold must have a lid or be snugly covered with foil while steaming (a coffee can with a plastic lid works well). Also there must be a rack or Mason jar ring on the bottom under the mold in the kettle to allow the water to circulate freely while the pudding is steaming. Grease the mold.
Put the persimmon puree in a small bowl and stir in the baking soda. Set aside while mixing the other ingredients (the persimmon mixture will become quite stiff).
Cream the butter and sugar. Add the eggs, lemon juice and run and beat well. Add the flour, cinnamon and salt, and stir to blend. Add the persimmon mixture. Beat until well mixed. Stir in the nuts and raisins.
Spoon the batter into the mold, cover and steam for 2 hours. Remove from the kettle and let rest for 5 minutes. Turn onto a rack to cool, or cool just a little and serve warm. Serve with unsweetened whipped cream.
Recipe Courtesy of Marion Cunningham