Fragrant persimmons star in this new take on the classic British cake.
Ingredients
Makes 8 servings
Special Equipment
Step 1
Butter and flour one 8-cup metal pudding mold with center tube and lid, then generously spray mold with nonstick spray. Butter, flour, and spray lid. Bring large kettle of water to boil. Place round cake rack in bottom of deep pot large enough to hold pudding mold. Whisk 1 1/2 cups flour and next 5 ingredients in medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture and beat until blended. Beat in persimmon puree and lemon juice.
Step 2
Spoon batter into pudding mold; cover with lid. Place pudding mold on cake rack in pot. Add enough boiling water to come halfway up sides of mold. Return water to boil, cover pot, then reduce heat and simmer until top of pudding feels firm to touch and tester inserted near center comes out clean, adding more simmering water to pot to maintain water level, about 2 hours.
Step 3
Remove mold from pot. Uncover pudding; let cool. Invert onto plate. DO AHEAD:Can be made 2 days ahead. Cover; let stand at room temperature.
Step 4
Bring apricot preserves to simmer in small saucepan. Strain through fine strainer set over bowl. Using pastry brush, spread preserves over outside of pudding. DO AHEAD:Can be made 8 hours ahead. Cover and let stand at room temperature.
Step 5
Serve pudding at room temperature with Cinnamon Crème Anglaise.
Nutrition Per Serving
How would you rate Steamed Persimmon Pudding with Cinnamon Crème Anglaise?
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Reviews (4)
Back to TopMade this for thanksgiving in a pudding mold with no center cylinder...had to cook a bit longer than the 2hrs, but came out firm, yet moist. Sauce was sinful. Making this again for Xmas w/ the in-laws!
ackcook
PA
12/17/2009
I made this recipe after receiving some persimmons from a neighbor's tree. The pudding did not rise -- seemed very dense. The flavors were all right, but overall I was not impressed by the recipe.
ksakuma
Oakland, CA
12/9/2009
Mine came out on the heavy side, though it rose okay. The flavor was delicate and pleasant but I think I'll stick with the classic Persimmon Pudding with fruit and nuts.
pennyfink
Truckee, CA
12/4/2009
I cooked this in an old mold handed down from my great grandmother. I cooked it for almost 3 hours and although it had an ok taste, it was still a bit to soft for my liking. I'd suggest measuring very accuratly as I think my generous 3/4 cup persimmon measuring may have been the problem. I also used the other kind of persimmion that in my opinion, doesn't have the same flavor. Easy to make and it looked great but I'll have to give it another try to see if I can improve the consistancy.
Anonymous
Dallas, TX
10/31/2009
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Persimmons, Please
Persimmons are a decadent treat of late fall, as great in salads as they are in baked goods.
