Steamed Persimmon Pudding

Perfect for the holidays, this pudding can be made ahead of time and refrigerated for up to two weeks.

Ingredients :

1 - 1/2 cups sugar1 - 1/2 cupful flour1 - 1/2 tsp . cinnamon1/2 tsp . nutmeg1 Tbs . baking soda3 Tbs . red-hot water1 - 1/2 cups persimmon pulp , rather ‘ Hachiya’2 large eggs1 - 1/2 cup chopped golden raisins1 cup coarsely chop almondsAbout 1/3 loving cup brandy2 tsp . vanilla1 - 1/2 tsp . lemon juice3/4 cup butter , melted and cool

10 serving

I make this recipe , adapted from one in the 1987Best of Sunsetcookbook , every yr for the holidays . I sometimes cut a piece of leftover pud , put it in a dish , and microwave it briefly . Vanilla Methedrine cream on top . Instant gratification .

In a medium bowl , mix the simoleons , flour , cinnamon , and nutmeg .

In a big trough , stir the baking soda into the hot water , then add the persimmon pulp and eggs and mix well . tote up the sugar admixture , raisins , nut , brandy , vanilla extract , maize juice , and butter . Stir until evenly assorted .

kowtow the batter into a butter 9- or 10 - loving cup pudding mold ; track tightly . ( If you do n’t have a pud mould , use a deep crockery bowl of similar capacity . Cover the slugger with buttered parchment , then foil . Tie firmly with kitchen twine . ) Place the mould on a rack in a inscrutable pan . add together 1 column inch of weewee to the pan , cover , and steam over medium passion until the pud feels firm , about 2 - 1⁄4 hours . lend boiling weewee as needed to maintain the 1 - inch depth .

Uncover the pudding and get it cool down on a rack for about 15 minutes . Invert onto a peach , and raise off the mould . Serve warm with hard sauce , whip cream , or vanilla ice cream .

Note : To store the pudding , allow it cool completely , wrap it in cheesecloth , and pour out a few tablespoons of brandy over it . Wrap it tightly in foil . Refrigerate for up to 2 weeks , or freeze . To reheat , unwrap the pudding , remove the cheesecloth , rewrap in transparency , and steam on a wrack over boiling water until hot , about 45 minutes .

formula by Joe QuieroloDecember 1999from effect # 24

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