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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.

Source: Martha Stewart Living, November 2006



Cook's Notes

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.

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How would you rate this recipe?
  • ida96
    7 JUN, 2015
    Why does this recipe specify a type of persimmon? The supermarket I shop at (in New Zealand) offers one persimmon type -- fuyu -- so I must use that or forget it.
    • sambrauner
      23 NOV, 2017
      kelrobin, yes, you can use southern persimmons (american persimmon). I've made it with three different types of persimmons over the years and it works with them all. The flavor and final colors may be slightly different, but it's tasty either way. Your final product will be very dark.
    • kelrobin
      29 OCT, 2017
      Can you use native southern persimmons for this? I have a pound of frozen pulp from the farmers market in my freezer and grew up eating the natives in persimmon pudding.
    • MS10874664
      4 NOV, 2015
      To Ida96, there are two main types of persimmons. Hachiya and Fuyu. Hachiya can only be eaten when soft like a water balloon (otherwise it is very astringent) and Fuyu are to be eaten hard like an apple. The Hachiya's are the type of persimmons used in baking or making ice cream. If you want to use the Fuyu in baking, you must let it soften. Hope this helps.
  • sallystcla5161611
    23 JUL, 2017
    Fabulous pudding: my discerning family loved it! I left out the pecans (forgot to grab them from the supermarket); added slightly more ginger. I used softish fuyu, and mashed them with a potato masher to get the required consistency. I also used the family's ancient metal steam pudding basin with fitted lid - It wouldn't take all the mixture, so I poured the remainder into a muffin tin, and baked 4 large muffins in the oven. The coarse salt I used added little pockets of sharp, salty taste - which was brilliant, like salted caramel chocolate - rather than the overall, bland no-taste that salt usually offers. I love this recipe, and will use it often.
  • 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.
  • sambrauner
    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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