Steamed Persimmon Walnut Pudding

  • Yield: 8 servings
  • Prep: 30 mins
  • Cook: 120 mins


1cup pureed persimmons (about 3 persimmons with skins removed)
2teaspoons baking soda
8tablespoons (1 stick butter) room temperature
1-1/2cup sugar
2-- eggs
1tablespoon lemon juice
1cup all-purpose flour
2tablespoons rum
1/2teaspoon salt
1cup broken California walnuts
1cup raisins


  1. 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.

  2. 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). 

  3. 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. 

  4. 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 

Nutritional Info *per serving

  • Calories 490
  • Glycemic Load 34
  • Fat 20g
  • Saturated Fat 7g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 4g
  • Cholesterol 70mg
  • Sodium 560mg
  • Potassium 240mg
  • Carbohydrate 75g
  • Fiber 2g
  • Sugars 58g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 15%
  • Calcium 4%
  • Iron 15%