Looking forward to Christmas, and hoping to recreate one with a treasured, remembered touch this year, Everett reader Patricia Robinson recently asked if Forum cooks could possibly come up with the how-to for a certain dessert. “I would love to serve a favorite steamed persimmon pudding my mother used to make,” she told us. “But wouldn’t you know, I can’t find her recipe. I do remember Mother used to steam it in a coffee can.”
As we have discovered, although there are a few good baked persimmon pudding recipes, authentic “steamed” pudding recipes are in fairly short supply.
But here’s another, courtesy of Lake Stevens helper-outer Mary McClanahan, who says, “I thought I’d send along this recipe I received when I was a young bride, many years ago, from my sister-in-law, Alma. She was an excellent cook and a wonderful friend.
“I never tried the recipe myself because — along with it — she gave me one for persimmon cookies. And, if I had the fruit on hand, my husband and children begged for the cookies. However, I’ve tasted the pudding many times at Alma’s home, and it’s yummy.”
And, tada! The batter is cooked in a coffee can, just as Patricia remembers. Or you can use a pudding mold, if you happen to have one.
Here we go:
ALMA’S STEAMED PERSIMMON PUDDING
1 cup persimmon pulp
1 teaspoon baking soda
1 cup sugar
½ cup milk
1 cup flour
1 cup raisins
1 cup chopped nuts
2 tablespoons lemon juice
1 tablespoon butter, melted
Boiling water
Hard sauce or whipped cream
In a small mixing bowl, mix the persimmon pulp and baking soda together and let stand until mixture has jelled.
Meanwhile, in a medium mixing bowl, mix together the sugar, milk, flour, raisins, nuts, lemon juice and melted butter until blended well. Stir in the persimmon mixture.
Butter a coffee can or a pudding mold, then pour in the persimmon mixture until coffee can or pudding mold is about 2/3 full.
Place the batter-filled coffee can or mold on a trivet in a pan with a few inches of boiling water. Cover and steam for 2 to 3 hours. Pudding is done when a skewer inserted in the center comes out clean.
Important: More boiling water will be needed, as it evaporates during the cooking process, so watch carefully and add more when necessary.
When pudding is done, remove from water bath and let stand in coffee can or mold for 15 minutes, then invert over plate. Serve the pudding with hard sauce or whipped cream.
SOS: Everett reader Virginia Hobbs tells us, “We are looking for a Finnish pancake recipe. Would any of your readers have one? I have looked in all of my cookbooks, but can’t seem to locate one.
“Thank you so much, and I will be watching our newspaper in hopes someone can help.”
SOS: Barbara Sonsteng of Everett asks, “Can someone come up with a soft oatmeal cookie made with a sweetener such as Splenda? My husband and I are both diabetic — he’s 89 and I’m 77. I can’t seem to find any recipes.”
OK, Forum cooks — if you can ante up with a recipe for Finnish pancakes, or soft oatmeal cookies made with a sugar substitute, please don’t hesitate to send your recipe(s) along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
As you know, we are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Good Life section.
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