Steamed Persimmon Pudding
Indulge in the heartwarming flavors of autumn with this Steamed Persimmon Pudding, a timeless dessert that’s as cozy as it is irresistible. Made with luscious Hachiya persimmons, warm spices like cinnamon and nutmeg, and a touch of brown sugar, this pudding boasts a rich, moist texture that’s perfectly complemented by optional additions like raisins and a splash of dark rum or brandy. Steamed rather than baked, this traditional cooking technique locks in the moisture, resulting in a luxurious pudding that’s ideal for festive gatherings or chilly evenings. Serve it warm with a dollop of whipped cream, velvety custard, or a drizzle of caramel sauce for a decadent finish. Perfectly balanced between classic and indulgent, this dessert is a must-try for persimmon lovers and anyone craving a taste of seasonal nostalgia.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces ripe persimmons (Hachiya variety)
- 1 teaspoon baking soda
- 1.25 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 pieces large eggs
- 1 cup whole milk
- 0.5 cups raisins (optional)
- 2 tablespoons dark rum or brandy (optional)
Instructions
Grease a 6-cup pudding mold or heatproof bowl and set aside.
Peel and puree the persimmons in a blender or food processor until smooth. Set aside.
In a small bowl, mix the persimmon puree with the baking soda. Let sit for 5 minutes; the mixture will thicken slightly.
In a separate large mixing bowl, sift together the all-purpose flour, cinnamon, nutmeg, and salt. Set aside.
In another bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
Add the eggs one at a time to the sugar mixture, whisking well after each addition.
Stir in the persimmon-baking soda mixture and the milk until well combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined. Do not overmix.
If using, fold in raisins and rum or brandy for added flavor.
Pour the batter into the greased pudding mold, leaving about 1 inch of space from the top to allow for expansion.
Cover the pudding mold tightly with aluminum foil or its lid to prevent steam from entering the batter.
Place a steaming rack in a large pot and fill the pot with water to just below the rack. Bring the water to a simmer.
Carefully lower the covered pudding mold onto the steaming rack. Cover the pot with a tight-fitting lid.
Steam the pudding on low to medium heat for 90 minutes, checking occasionally to make sure the pot doesn't boil dry. Add more hot water as needed.
After 90 minutes, remove the pudding mold from the pot and let it cool for 10 minutes before unmolding.
Run a knife around the edges of the mold, then invert the pudding onto a serving plate.
Serve warm with whipped cream, custard, or a drizzle of caramel sauce.
Nutrition Facts
Calories |
2759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2141 mg | 93% | |
| Total Carbohydrate | 506.9 g | 184% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 352.0 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 554 mg | 43% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1994 mg | 42% | |
*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.
