Whether or not Forum cooks have managed to find fresh persimmons or canned persimmon puree is apparently either a well-kept secret or everybody’s still out there, searching fruitlessly for a supply.
Nevertheless, in the spirit of the season, Patricia Robinson asked for a steamed persimmon pudding recipe to complete her plans for an old-fashioned Christmas, and so she shall have one more, persimmons or not.
Today’s version comes to us courtesy of Snohomish cook Rin Causey, who tells us, “I saw the Forum with the reader looking for a recipe for steamed persimmon pudding. I knew that I had one, so I’ve attached it, if you would like to pass it on to Patricia Robinson.”
Rin’s recipe, by the way, notes: “Traditionally, you would use a fluted, tube-shaped, metal pudding mold with a clip-on lid for steaming this pudding, but a ceramic bowl tightly covered with foil can be used as a substitute. Note that if the mold you use is deeper than usual, it may take longer for the pudding to set.”
STEAMED PERSIMMON PLUM PUDDING
2large, very ripe persimmons
1teaspoon lemon juice
2tablespoons butter, softened
3/4cup sugar
1egg
1cup flour
11/2teaspoons baking soda
1/4teaspoon salt
1/2teaspoon ground cinnamon
1/4teaspoon ground nutmeg
1/4teaspoon ground ginger
2teaspoons grated lemon peel
1/2cup milk
1/3cup golden raisins
1/3cup dried apricots, cut into quarters
1/3cup coarsely chopped pitted dates (optional)
1/4cup currants
Boiling water
Brandy hard sauce (recipe follows)
Whipped cream
To prepare the pudding, peel persimmons and puree the fruit in a blender or food processor to get about 1 cup. Stir in lemon juice and set aside.
In a large mixing bowl, beat butter and sugar until fluffy; beat in egg. In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg and ginger; add lemon peel and toss to mix. Add flour mixture a little at a time to butter-egg mixture, alternating with milk, beating well after each addition. Stir in the persimmon puree, raisins, apricots, dates and currants.
Spoon into a generously greased 6-cup pudding mold and cover. Place mold on a steamer rack in a large pan above gently boiling water. Water should not touch the mold. Cover pan and steam, adding more boiling water as needed, until the internal temperature reaches 190 degrees on an instant-read thermometer, or until a wooden toothpick comes out clean when inserted, about 2 hours. Cool the pudding 10 minutes in the mold, then unmold. Serve pudding while still warm, sliced and topped with brandy hard sauce and whipped cream.
BRANDY HARD SAUCE
1/2cup butter
1cup sifted powdered sugar
3tablespoons brandy
In a small mixing bowl, beat the butter to soften; gradually beat in the powdered sugar and brandy. Cover and chill, if you are making this ahead of time. Otherwise, heat the mixture until slightly hot, but do not burn or boil. Pour over warm slices of steamed pudding and top with whipped cream.
The next Forum will appear in Wednesday’s Good Life section.
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