Food & Cooking Recipes Dessert & Treats Recipes Steamed Persimmon Pudding 3.5 (104) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 8 to 12 Serves 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. Ingredients 4 ½ tablespoons unsalted butter, softened, plus more for mold 2 cups all-purpose flour 2 ¼ teaspoons ground cinnamon ¾ teaspoon ground nutmeg ¼ teaspoon coarse salt ¼ cup Calvados or other brandy ¼ cup sultanas (golden raisins) 3 to 4 very soft hachiya persimmons 1 cup whole milk 1 ½ cups sugar 3 large eggs 1 ½ teaspoons pure vanilla extract 1 tablespoon fresh lemon juice 1 ½ teaspoons baking soda, dissolved in 1 ½ tablespoons hot water 1 cup pecans, toasted and coarsely chopped ¼ cup finely chopped candied ginger Oven-Dried Persimmon Slices, for garnish Calvados Cream, for serving Directions 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. 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. Print