Persimmonsteamedenglishpudding Recipes

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PERSIMMON STEAMED ENGLISH PUDDING

This is an English pudding (or cake). A persimmon is a fruit with red-orange skin and flesh which comes in several varities and are in season from October to around Dec or Feb depending on your location. When selecting persimmons, look for plump, soft fruit but not mushy. Some helpful notes from our Zaar friend Maito, (who so kindly volunteered to be the test kitchen for this recipe that I found scratched down on paper from long ago and had not made personally) are as follows: Either of the two varieties of persimmons will work with this, as long as the fuyus are soft or hachiyas are super soft/almost mushy. Put greased parchment paper (greased side down) under the foil (so aluminum doesn't drip into your cake). It is also helpful to have a string to make a handle to help you lift the cake out (we did a crisscross around the whole pan). Before step 3, you might measure the amount of water you want first (with the pans and pot in place), before putting the batter in.

Provided by 2Bleu

Categories     Dessert

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 17



Persimmon Steamed English Pudding image

Steps:

  • In a large bowl combine persimmon puree, sugar, egg and butter and beat until smooth (an electric mixer really helps!).
  • Sift flour, cinnamon and baking soda together and stir into persimmon mixture along with the milk and raisins alternately.
  • Turn batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or heavy foil secured with kitchen string.
  • Place mold on a rack in a kettle with a tight fitting lid.
  • Pour boiling water into kettle to reach 2/3 of the way up the sides of the mold and steam pudding covered for 2 hours over medium heat.
  • Remove pudding to a rack and cool uncovered for 15 minutes.
  • Invert onto a serving plate and serve with vanilla sauce.
  • VANILLA SAUCE:.
  • In a small saucepan combine sugar, cornstarch, nutmeg and salt.
  • Add water in a stream whisking constantly and then simmer sauce over low heat until thickened or just starts to come to a boil (about 3 minutes).
  • Off heat, whisk in butter, vanilla and zest.
  • Transfer to a serving bowl and serve with warm steamed pudding.
  • Makes 2 cups.

Nutrition Facts : Calories 198.8, Fat 4.8, SaturatedFat 2.8, Cholesterol 29.2, Sodium 271.1, Carbohydrate 37.5, Fiber 0.5, Sugar 26.9, Protein 2.1

1 cup pureed persimmon
3/4 cup sugar
1 large egg, lightly beaten
2 tablespoons unsalted butter, softened
1 cup all-purpose flour
1/2 teaspoon cinnamon
2 teaspoons baking soda
1/2 cup milk
1/4 cup golden raisin, plumped in warm water drained and chopped
3/4 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups warm water
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla
1/2 teaspoon lemon zest

STEAMED PERSIMMON PUDDING

This is a tradition at our house. We prepare this for Thanksgiving and Christmas. It is very rich and has a wonderful full and fruity flavor. The recipe is from the Country Inn Cookbook - Terrace Manor in Los Angeles.

Provided by Spud Nut

Categories     Dessert

Time 2h55m

Yield 12 serving(s)

Number Of Ingredients 13



Steamed Persimmon Pudding image

Steps:

  • Note: Persimmons MUST freeze to become gelatin like inside. So if you purchase persimmons that are hard, place them in the freezer until frozen then allow to slowly defrost in the refridgerator until soft. You MUST have goopy persimmons for this recipe.
  • Butter a pudding mold or coffee coan.
  • In a large bowl combine the butter, sugar, vanilla, raisins, walnuts and lemon juice.
  • In a seperate bowl, sift the dry ingredients, and fold into the butter mixture.
  • Beat the persimmon pulp with the eggs until well combined, and add to the batter.
  • Pour the batter into the prepared mold, filling the mild 2/3 full. Cover with aluminum foil and steam for 2 hours and 30 minutes in simmering water.
  • Hint: place an old towl in the bottom of the pan you are using for steaming. It will protect the mold and reduce the noise. Also check the pan every 15 minutes or so to make sure there is plenty of water.

Nutrition Facts : Calories 260.4, Fat 11.9, SaturatedFat 5.4, Cholesterol 55.6, Sodium 386.6, Carbohydrate 37.4, Fiber 1.2, Sugar 24.1, Protein 3.4

1/2 cup butter, melted
1 cup sugar
1 teaspoon vanilla extract
1 cup raisins
1/2 cup walnuts, chopped
1 teaspoon lemon juice
1 cup all-purpose flour
1 teaspoon cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
3 very ripe persimmons
2 eggs

PERSIMMON PUDDING WITH HARD SAUCE

An old-fashioned steamed pudding may not be your traditional Thanksgiving Day dessert, but it is a tradition on our Thanksgiving table. You will need a pudding mold and persimmons, a beautiful orange fruit that looks like an apple. The persimmons will need to be quite soft, almost overripe to the touch. Persimmons taste like a cross between a peach and an apricot, but they are a little tart. The pudding should be served slightly warm, which makes the hard sauce - one of the best tastes - melt.

Provided by Food Network

Categories     dessert

Yield Serves 10 to 12

Number Of Ingredients 16



Persimmon Pudding with Hard Sauce image

Steps:

  • To make the pudding, in a large bowl, cream together the butter and sugar with an electric mixer at medium speed. Add the flour, 1/2 cup at a time, alternating with the persimmon pulp, brandy, eggs, and baking soda mixture. Stir in the vanilla, spices, walnuts, and raisins and mix on low until the butter comes together, about 5 minutes.
  • Butter the top and bottom of a 2-quart pudding mold with a lid. Spoon in the mixture. Put the buttered lid on tightly and lock into place. Put the mold in a bigger pot filled with water to come halfway up the side of the mold; cover the pot. It is necessary to have a well-buttered mold and enough water for ample steam for this pudding to come out right. Bring the water to a simmer and let simmer over medium-low heat for about 2 hours. Make sure the water doesn't evaporate; add more hot water if it does. The pudding should be checked with a cake tester. When the tester comes out clean, the pudding is done. Take the mold out of the water and unmold when cool, 1 to 2 hours.
  • While the pudding is steaming, prepare the hard sauce. Cream the butter and sugar together with an electric mixer. Beat in the brandy. Chille at least 1 hour. Serve with the warm pudding.

1/2 cup (1 stick) unsalted butter, softened, plus extra for the pudding mold
1 cup sugar
1 cup sifted all-purpose flour
1 cup persimmon pulp (from 2 to 3 ripe persimmons, peeled and seeded)
3 teaspoons brandy
2 large eggs, slightly beaten
2 teaspoons baking soda mixed with 2 teaspoons warm water
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 cup chopped walnuts
1 cup golden raisins
1/2 cup (1 stick) unsalted butter, softened
1 cup confectioners' sugar
1 tablespoon brandy

PERSIMMON PUDDING WITH SWEET WHITE SAUCE

My Memaw had a persimmon tree and always had pulp packed away in the freezer for this rich and delicious treat; summer, winter, spring or fall. The original recipe was handed down from her mother and each daughter took the recipe and tweaked it a little to accommodate the individual tastes of their families. One daughter added cinnamon, one daughter added nutmeg. This is the recipe I grew-up with and I believe it is the original. Memaw passed away several years ago, but I can still close my eyes and picture the whole family feasting on her persimmon pudding in the tight cozy kitchen of her small farmhouse.

Provided by Mercy

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13



Persimmon Pudding With Sweet White Sauce image

Steps:

  • Preheat oven to 325°F for glass pans, or 350°F for metal pans.
  • Grease and flour two 9"x13" pans.
  • Cream the sugar and butter together.
  • Add the eggs, one at a time, until thoroughly incorporated.
  • Add the persimmon pulp and the buttermilk to the mixture.
  • Dissolve the baking soda in a little bit of warm water, let fizz, and then add to the mixture.
  • Mix the baking powder with one (1) cup of flour and add to mixture.
  • Add the second cup of flour a little bit at a time, but do not overbeat as this will make the pudding tough.
  • Divide the batter into two pans (this will produce a rather thin layer of pudding when baked).
  • Bake for 45 to 60 minutes checking for doneness by inserting a toothpick in the center after 45 minutes.
  • Do NOT overbake!
  • Better the pudding be a little on the moist side than dry.
  • For the sauce, place the first 4 ingredients in saucepan, bring to boil, boil 5 minutes, then remove from heat and add the vanilla.
  • Once the pudding is done and has cooled a little, cut it into 3” squares and layer it in a serving dish with the warm sauce between the layers and ending with sauce spooned over the top.

Nutrition Facts : Calories 453.9, Fat 10.7, SaturatedFat 6.4, Cholesterol 58.4, Sodium 237.8, Carbohydrate 86.2, Fiber 0.6, Sugar 68.7, Protein 5.2

2 cups sugar
1/2 cup butter
2 whole eggs
2 cups persimmon pulp
2 cups buttermilk
1/2 teaspoon baking soda
2 cups all-purpose flour
2 teaspoons baking powder
2 cups sugar
1 cup milk
1 tablespoon butter
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

STEAMED PERSIMMON PUDDING

Two kinds of persimmons are recruited for steamed pudding; soft, ripe hachiyas are used in the batter, and oven-dried slices of fuyu -- resembling orange flowers -- form a ring around the dessert. The pudding is full of golden raisins, pecans, and candied ginger and warmed by brandy's sweet heat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 8 to 12

Number Of Ingredients 18



Steamed Persimmon Pudding image

Steps:

  • Butter a 12-cup pudding mold. Fill a large pot fitted with a steamer insert with enough water to come halfway up mold (test this with an empty mold); set aside. Sift flour, spices, and salt in a bowl; set aside. Put Calvados and sultanas into a small saucepan. Bring to a simmer. Remove from heat; let stand 15 minutes. Drain; discard liquid. Set raisins aside.
  • Meanwhile, slice tops off persimmons. Scoop out flesh, and press through a sieve into a bowl, discarding skins (you should have 1 1/2 cups persimmon puree). Whisk in milk; set aside.
  • Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in eggs, vanilla, and lemon juice. Add persimmon mixture in 2 batches, scraping down sides of bowl after each addition. Mix in baking soda mixture. Add flour mixture; mix until just combined. Stir in pecans, sultanas, and ginger. Pour into prepared mold; cover with buttered parchment and lid.
  • Bring water in prepared pot to a boil; reduce heat to a simmer. Carefully lower mold into steamer. Cover pot, and steam until a cake tester inserted in center comes out clean, 3 to 3 1/2 hours, checking occasionally to make sure water level is maintained (add hot water as needed).
  • Transfer mold to a wire rack; remove lid and parchment. Let cool 15 minutes. Unmold pudding onto a plate, and cut into slices. Serve with persimmon slices and Calvados cream.

4 1/2 tablespoons unsalted butter, softened, plus more for mold
2 cups all-purpose flour
2 1/4 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1/4 cup Calvados or other brandy
1/4 cup sultanas (golden raisins)
3 to 4 very soft hachiya persimmons
1 cup whole milk
1 1/2 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 tablespoon fresh lemon juice
1 1/2 teaspoons baking soda, dissolved in 1 1/2 tablespoons hot water
1 cup pecans, toasted and coarsely chopped
1/4 cup finely chopped candied ginger
Oven-Dried Persimmon Slices, for garnish
Calvados Cream, for serving

ENGLISH STEAMED LEMON PUDDING

A traditional British treat. All Englishmen have nostalgic memories of hot puddings, especially the Steamed Lemon Pudding, that nobody can make like Grandmother used to. Actually, if you follow the simple directions, your Lemon Pudding will taste just as delicious as Grandmother's.

Provided by Olha7397

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9



English Steamed Lemon Pudding image

Steps:

  • Beat together the butter and sugar until light and creamy. Beat in eggs 1 at a time.
  • Fold in flour, salt, baking powder, lemon rind and juice.
  • Place in a buttered 4 cup bowl. Cover the bowl with aluminum foil.
  • Place bowl in a steamer. Steam the pudding over boiling water on top of the stove for 1 1/4 hours.
  • Heat preserves with the water.
  • Unmold the pudding. Pour apricot sauce over the pudding and serve hot. 6 servings.
  • World's Best Recipes.

Nutrition Facts : Calories 247.4, Fat 10.4, SaturatedFat 5.7, Cholesterol 126.1, Sodium 233, Carbohydrate 33.9, Fiber 0.6, Sugar 13.7, Protein 5.5

4 tablespoons butter
4 tablespoons sugar
3 eggs, well beaten
1 cup sifted all-purpose flour
1/4 teaspoon salt
1/2 teaspoon double-acting baking powder
1 grated lemon, juice and rind of
4 tablespoons apricot preserves
2 tablespoons water

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