Persimmon Steamed English Pudding
Indulge in the cozy, nostalgic flavors of a *Persimmon Steamed English Pudding*, a festive twist on the classic dessert. This recipe features the natural sweetness of ripe persimmons, combined with warm spices like cinnamon, nutmeg, and ginger, creating a beautifully moist and aromatic pudding. Accents of orange zest, golden raisins, and dried cranberries (optional) add a delightful burst of flavor and texture. The batter is steamed for two hours, resulting in a tender pudding with a rustic charm perfect for holiday gatherings or autumn nights. Serve it warm with custard, whipped cream, or caramel sauce for an irresistibly comforting finish. Ideal for lovers of traditional English desserts, this recipe captures the spirit of indulgence with a seasonal touch.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 300 grams Ripe persimmons (pureed)
- 200 grams All-purpose flour
- 125 grams Brown sugar
- 100 grams Unsalted butter (softened)
- 2 large Eggs
- 80 ml Milk
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 1 teaspoon Orange zest
- 0.25 teaspoon Salt
- 75 grams Golden raisins (optional)
- 75 grams Dried cranberries (optional)
Instructions
Grease a 1.5-liter pudding basin generously with butter and cut a circle of parchment paper to fit the base of the basin.
In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or wooden spoon until light and fluffy.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Stir in the persimmon puree, milk, and orange zest. Mix well until smooth.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
If using golden raisins or dried cranberries, gently fold them into the batter at this stage.
Pour the batter into the prepared pudding basin, filling it about 3/4 full. Cover the basin with a piece of buttered parchment paper, then a layer of aluminum foil, and tie securely with kitchen twine to hold the cover in place.
Place the pudding basin in a large pot and pour boiling water around the basin until it reaches halfway up the sides. Cover the pot with a tight-fitting lid.
Steam the pudding over low heat for 2 hours, checking occasionally to ensure the water level is maintained. Add more boiling water if needed.
After 2 hours, carefully remove the pudding from the pot and let it cool for 5 minutes. Unwrap the foil and parchment paper, then invert the pudding onto a serving plate.
Serve warm with custard, whipped cream, or a drizzle of caramel sauce. Enjoy!
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 44.7 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
