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Steamed Persimmon Pudding

We steamed our pudding in an antique metal pudding mold with a fitted lid. A ceramic pudding basin or mixing bowl, covered tightly with buttered parchment paper then with foil, will also work.

  • Servings: 12
Steamed Persimmon Pudding

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


  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

Reviews (2)

  • question 15 Dec, 2014

    There are two things I don't understand about this recipe. First, if you have covered the pudding mold with parchment paper and foil, how do you insert a cake tester as instructed? Second, if the pudding mold is sitting in the steamer insert in the pot, how will you be able to see the water level to see whether it stays at the right level, as the instructions say you should? If anyone can help explain these two things to me I would greatly appreciate it. I am going to try and make this soon.

  • samIam2 24 Nov, 2007

    After losing my grandmother's recipe for persimmon pudding that I've eaten every year of my life for Thanksgiving, I found this one and absolutely love it. One caveat - the amount of butter called for in the recipe is not enough to whip with the sugar. I've modified the recipe and found that one stick (1/ 2 cup) works well. I plan to try reducing the sugar and butter a bit the next time I try it.

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