Steamed Persimmon Pudding With Cinnamon Crème Anglaise Recipes

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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.

PERSIMMON PUDDING



Persimmon Pudding image

Sweet and juicy persimmons are the base of this classic holiday pudding recipe from "The Martha Stewart Living Christmas Cookbook." Soft whipped cream can be served as an alternative topping to sour lemon sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

1/2 cup vegetable oil, plus more for mold
4 to 5 large, very ripe persimmons
3/4 cup sugar
6 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
Sour Lemon Sauce, for serving

Steps:

  • Oil an 8-cup lidded pudding mold with vegetable oil; set aside.
  • Peel persimmons and transfer to a medium bowl. Mash flesh, removing black seeds (you should have 2 3/4 cups of pulp); set aside. In the bowl of an electric mixer fitted with the whisk attachment, whisk together sugar and eggs on medium-high until fluffy, about 5 minutes. Add oil and vanilla; mix until well combined. Add persimmon pulp and mix to combine.
  • In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Add to persimmon mixture and mix just until smooth, scraping down sides of bowl once during mixing. Transfer mixture to prepared mold and cover with an oiled parchment paper round; cover mold with lid.
  • Bring a kettle of water to a boil over high heat. Fit a large pot with a rack and place filled pudding mold on rack in pot. Add just enough boiling water to come halfway up the mold. Place pot over high heat and bring to a boil; immediately reduce heat to a simmer and cook until pudding springs back when touched, about 2 1/2 hours, adding more boiling water as necessary to maintain water level.
  • Remove mold from pot and uncover. Let pudding cool in mold for 1 hour, then carefully run a sharp knife around the top edge of the pudding to loosen from the mold and invert carefully onto serving platter. Serve with sour lemon sauce.

STEAMED PERSIMMON PUDDING WITH CINNAMON CRèME ANGLAISE



Steamed Persimmon Pudding with Cinnamon Crème Anglaise image

Fragrant persimmons star in this new take on the classic British cake.

Provided by Carolyn Beth Weil

Categories     Food Processor     Egg     Ginger     Dessert     Steam     Thanksgiving     Persimmon     Cinnamon     Jam or Jelly     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Nonstick vegetable oil spray
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
3/4 cup fresh persimmon pulp (from about 2 large Hachiya persimmons, pureed in processor)
1 tablespoon fresh lemon juice
1/4 cup apricot preserves
Cinnamon Crème Anglaise
Special Equipment
8-cup metal pudding mold

Steps:

  • Butter and flour one 8-cup metal pudding mold with center tube and lid, then generously spray mold with nonstick spray. Butter, flour, and spray lid. Bring large kettle of water to boil. Place round cake rack in bottom of deep pot large enough to hold pudding mold. Whisk 1 1/2 cups flour and next 5 ingredients in medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture and beat until blended. Beat in persimmon puree and lemon juice.
  • Spoon batter into pudding mold; cover with lid. Place pudding mold on cake rack in pot. Add enough boiling water to come halfway up sides of mold. Return water to boil, cover pot, then reduce heat and simmer until top of pudding feels firm to touch and tester inserted near center comes out clean, adding more simmering water to pot to maintain water level, about 2 hours.
  • Remove mold from pot. Uncover pudding; let cool. Invert onto plate. DO AHEAD: Can be made 2 days ahead. Cover; let stand at room temperature.
  • Bring apricot preserves to simmer in small saucepan. Strain through fine strainer set over bowl. Using pastry brush, spread preserves over outside of pudding. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
  • Serve pudding at room temperature with Cinnamon Crème Anglaise.

PERSIMMON PUDDING



Persimmon Pudding image

Serve this rich cake-like dessert with either whipped cream or caramel sauce.

Provided by Stephanie

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

½ teaspoon baking soda
2 cups persimmon pulp
2 ½ cups white sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
1 pinch salt
2 ½ cups milk
4 tablespoons melted butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well.
  • Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine.
  • Pour into baking pan and bake in preheated oven for 55 minutes. The pudding will rise but will fall when removed from oven.

Nutrition Facts : Calories 538.5 calories, Carbohydrate 110.1 g, Cholesterol 67.9 mg, Fat 9 g, Fiber 1.8 g, Protein 7.9 g, SaturatedFat 5 g, Sodium 310.8 mg, Sugar 66.2 g

STEAMED PERSIMMON PUDDING



Steamed Persimmon Pudding image

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

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

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

PERSIMMON STEAMED ENGLISH PUDDING



Persimmon Steamed English Pudding image

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

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

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

OLD-FASHIONED PERSIMMON PUDDING



Old-Fashioned Persimmon Pudding image

This is an old-fashioned persimmon pudding recipe from which people who say they don't like persimmon pudding DO like this one. It is more moist and more like the consistency of pumpkin pie filling. It's wonderful topped with whipped cream or milk poured over it.

Provided by Cheryl Thomas

Categories     Desserts     Custards and Pudding Recipes

Time 1h55m

Yield 12

Number Of Ingredients 12

cooking spray
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
2 cups milk
2 ½ cups persimmon pulp
6 tablespoons butter, melted

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until thoroughly combined. In a large bowl, beat the eggs and milk together until smooth, and add the flour mixture, alternating with the persimmon pulp in several additions, mixing well after each addition. Stir in the melted butter. Scrape the batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the pudding comes out clean, about 1 hour. Allow to cool before serving.

Nutrition Facts : Calories 438 calories, Carbohydrate 85.1 g, Cholesterol 65 mg, Fat 8.4 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 4.6 g, Sodium 324 mg, Sugar 36.6 g

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