Steamed Persimmon Pudding
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.
- Yield: Serves 8 to 12
Source: Martha Stewart Living, November 2006
- 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
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.