Email to Stella      

Christmas: Steamed Persimmon Pudding

Source of Recipe

Unknown


List of Ingredients


1 c persimmon pulp, pureed (about 2 large persimmons)
1/2 c milk
2 tablespoon butter, melted
2 teaspoon vanilla extract
2 c flour, all-purpose
1 c sugar
1 1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 c raisins, golden
1/2 c walnuts, chopped


Recipe

Blend together the persimmon pulp, milk, butter and vanilla. Sift flour, measure, and sift again with sugar, soda, salt and cinnamon.

Combine the liquid ingredients with the dry ingredients, and stir in the raisins and nuts. Pour into a well-buttered 6-cup mold. Cover tightly with a buttered lid.

Place the mold in a deep pan, using a rack or inverted perforated foil pan to keep the mold out of the water. Pour boiling water into the deep pan just up to, but not touching, the mold.

Cover tightly and keep the water simmering; add boiling water as necessary. Steam the pudding for 1 hour 45 minutes to 2 hours, depending upon the size and shape of the mold. The pudding is done when a toothpick comes out clean.

Cool about 10 minutes before unmolding. Serve warm, with hard sauce.

HARD SAUCE:
1/3 cup butter
1/3 teaspoon lemon extract
1 cup powdered sugar
2/3 teaspoon vanilla

Cream the butter, add sugar gradually, and flavoring.

NOTES:

* Holiday persimmon pudding with walnuts -- This is a simple steamed pudding gotten from Sunset Magazine many years ago. It has become a holiday tradition with my family.
Yield: Serves 6-10