Steamed Papaya Pudding Recipes

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STEAMED PAPAYA PUDDING



Steamed Papaya Pudding image

Provided by Barbara Kafka

Categories     weekday, dessert

Time 30m

Yield 8 servings

Number Of Ingredients 7

1 pound papaya, peeled, seeded and cut into 2-inch pieces
1 stick plus 2 tablespoons unsalted butter
6 large eggs
1/2 cup sour cream (plus more, if desired, for garnish)
6 tablespoons cake flour, sifted
1 teaspoon vanilla extract
1 teaspoon ground cardamom

Steps:

  • Place papaya in a 4-cup measuring cup. Cover tightly with plastic wrap. Microwave at 100 percent power for 4 minutes.
  • Butter a 9-by-4-inch bowl or a 4-cup souffle dish with 2 tablespoons butter.
  • Remove the papaya from the oven. Place in the work bowl of a food processor with remaining ingredients, and blend until smooth.
  • Pour batter into the prepared bowl. Cover tightly with plastic wrap. Cook at 100 percent for 9 minutes, until the pudding is set.
  • Remove the pudding from oven. Pierce plastic with a sharp knife, and cover the top of the bowl with a heavy plate. Let stand for 15 minutes.
  • Unmold the pudding onto a serving plate. Serve warm, with additional sour cream, if desired.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 60 milligrams, Sugar 5 grams, TransFat 1 gram

STEAMED PERSIMMON PUDDING



Steamed Persimmon Pudding image

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

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

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.

QUICK STEAMED PUDDING



Quick Steamed Pudding image

A quick steamed pudding for when you want comfort food in a hurry :) The 3 heaped tablespoons of flour is equal to about 1/2 cup flour. :)

Provided by Jen T

Categories     Dessert

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 7

3 tablespoons flour (heaped)
2 tablespoons sugar
2 teaspoons baking powder
1 egg
milk, to mix
1 tablespoon golden syrup
1 tablespoon butter

Steps:

  • Melt butter and golden syrup together and put in bottom of pudding basin.
  • Beat all other ingredients to a pikelet/crepe batter and pour into basin.
  • In a large pot bring enough water to come halfway up basin to a boil.
  • Put uncovered basin in water and place lid on pot.
  • Steam for 1/2hour.
  • Serve with custard or cream if wished.

Nutrition Facts : Calories 212.6, Fat 8.4, SaturatedFat 4.4, Cholesterol 121, Sodium 446, Carbohydrate 31.3, Fiber 0.3, Sugar 15.8, Protein 4.4

AS-YOU-LIKE-IT STEAMED PUDDING



As-you-like-it steamed pudding image

A steamed basin sponge hits the spot every time and uses up half-full jars of marmalade, syrup or jam - serve hot with custard!

Provided by Cassie Best

Categories     Dessert, Dinner

Time 3h15m

Number Of Ingredients 9

butter , for greasing
custard , to serve (optional)
4 tbsp jam (we used strawberry), marmalade, curd, golden syrup or chopped stem ginger (or 200g/7oz canned fruit, drained and roughly chopped)
175g/ 6oz butter , softened
175g/ 6oz caster sugar
3 eggs
175g/ 6oz self-raising flour
1 tbsp milk
1 tsp vanilla extract

Steps:

  • Generously grease a 1.2-litre pudding basin and put your chosen topping in the base. Boil a kettle of water. To prepare your steamer, put a snugly fitting upturned bowl in the base of a large, deep saucepan, big enough to hold the pudding.
  • Put the ingredients for the sponge in a food processor and blend until smooth (but don't overwork the mix), then tip into the pudding basin. Cover with a lid made of baking parchment and foil, and tie with string to secure (see step-by-step). Stand the pudding on the upturned bowl in your saucepan. Pour in enough hot water to come halfway up the side of the pudding basin. Set over a medium heat and bring to the boil. Cover the pan with a tight-fitting lid, lower the heat to a gentle simmer and leave to steam for 2½ hrs, topping up with boiling water if the level gets too low.
  • Check the pudding is cooked by inserting a skewer through the foil and parchment lid into the centre of the pudding. If the skewer still has some wet mixture on it, return the pudding to the steamer for a further 15-20 mins, then check again. Once cooked, uncover and turn the pudding onto a plate. Serve straight away with custard, if you like.

Nutrition Facts : Calories 508 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium

STEAMED CARAMEL BREAD PUDDING



Steamed Caramel Bread Pudding image

Caramel bread pudding.

Provided by Elisa Gale

Categories     Bread Pudding

Time 2h45m

Yield 4

Number Of Ingredients 11

¼ cup unsalted butter
1 cup white sugar
1 cup cubed bread
1 cup milk
¼ cup sweetened condensed milk
2 large eggs
2 teaspoons vanilla extract
1 teaspoon white sugar
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground coriander

Steps:

  • Melt butter in a small pan over medium heat. Add 1 cup sugar and stir occasionally until dissolved. Stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute caramel as sugar begins to darken. Cook to about 310 degrees F (160 degrees C) or until the sugar turns light golden brown, 5 to 10 minutes. Remove from heat immediately, as sugar will continue to darken.
  • Combine bread cubes, milk, condensed milk, eggs, vanilla, 1 teaspoon sugar, cinnamon, cardamom, and coriander in a blender; puree everything together. Pour batter on top of caramel.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
  • Cover bread pudding and place in the steamer; cook until a knife comes out clean, 40 to 45 minutes. Remove from the oven and cool to room temperature, 45 minutes to an hour. Cool in the refrigerator for 1 hour.
  • Remove from the refrigerator and turn out onto a plate to serve.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 70 g, Cholesterol 134.9 mg, Fat 17.2 g, Fiber 0.7 g, Protein 7.5 g, SaturatedFat 9.9 g, Sodium 145.8 mg, Sugar 65.1 g

STEAMED CHRISTMAS PUDDING



Steamed Christmas Pudding image

The variations on this are endless because the filling can be any combination of mincemeat, pumpkin and/or cranberry sauce, but here's my favorite combination.

Provided by Leeza

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h20m

Yield 8

Number Of Ingredients 11

1 ½ cups self-rising flour
1 cup white sugar
1 teaspoon ground cinnamon
2 eggs, beaten
¼ cup melted butter
½ cup prepared mincemeat pie filling
½ cup whole cranberry sauce
½ cup pumpkin puree
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese
⅓ cup confectioners' sugar

Steps:

  • Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
  • In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
  • Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
  • Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
  • Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.

Nutrition Facts : Calories 489.5 calories, Carbohydrate 65.1 g, Cholesterol 105 mg, Fat 23.4 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 14.2 g, Sodium 497.9 mg, Sugar 43.7 g

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