Steamed Persimmon Pudding: A Holiday Tradition

The scent of warm spices, mingled with the unique sweetness of persimmon, always transports me back to my grandmother’s kitchen. Every Thanksgiving and Christmas, a beautiful, bronze-colored pudding would emerge from a steaming pot, filling the air with its comforting aroma. It wasn’t just a dessert; it was a symbol of family, tradition, and the joy of shared meals. Each bite was a memory, a taste of home, and a reminder of the love that went into its creation.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Servings: 12
• Yield: 1 large pudding
• Dietary Type: Vegetarian

Ingredients

• 1/2 cup butter, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup raisins
• 1/2 cup walnuts, chopped
• 1 teaspoon lemon juice
• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 very ripe persimmons
• 2 eggs

Equipment Needed

• Pudding mold or coffee can
• Large bowl
• Small bowl
• Sifter
• Steamer pot with a lid
• Aluminum foil

Instructions

1. Note: This step is crucial! Persimmons must be very soft and almost gelatinous inside to achieve the correct texture for the pudding. If you purchase firm persimmons, place them in the freezer until they are frozen solid. Then, allow them to slowly defrost in the refrigerator until completely soft and goopy. You must have this consistency for the recipe to work.

2. Generously butter a pudding mold or a large coffee can. This will prevent the pudding from sticking and allow for easy removal after steaming.

3. In a large bowl, combine the melted butter, sugar, vanilla extract, raisins, chopped walnuts, and lemon juice. Mix well until all ingredients are evenly distributed.

4. In a separate bowl, sift together the all-purpose flour, cinnamon, baking soda, baking powder, and salt. This step is important to ensure a light and airy texture for the pudding. Sifting removes any lumps and aerates the dry ingredients.

5. Gradually fold the sifted dry ingredients into the butter mixture. Stir gently until just combined. Be careful not to overmix, as this can result in a tough pudding.

6. In a separate bowl, beat the persimmon pulp with the eggs until well combined. This will create a smooth and creamy mixture that will add moisture and flavor to the pudding.

7. Add the persimmon-egg mixture to the batter. Mix until everything is just incorporated. Again, avoid overmixing.

8. Pour the batter into the prepared mold, filling it about 2/3 full. This allows room for the pudding to expand during steaming.

9. Cover the mold tightly with aluminum foil. This will prevent water from seeping into the pudding during steaming.

10. Steam the pudding for 2 hours and 30 minutes in a pot of simmering water. The water level should reach about halfway up the sides of the mold.

    • Hint: Place an old towel in the bottom of the pan you are using for steaming. This will protect the mold from direct heat and reduce any rattling noises during steaming.

    • Important: Check the water level in the pan every 15 minutes or so to make sure there is plenty of water. Add more water as needed to maintain the level.

11. After 2 hours and 30 minutes, carefully remove the pudding mold from the steamer. Let it cool slightly before inverting it onto a serving plate.

Expert Tips & Tricks

• Persimmon Selection: The type of persimmon matters! Fuyu persimmons are best because they are non-astringent, meaning they can be eaten when firm. However, for this recipe, they absolutely must be fully ripe and very soft before use. Hachiya persimmons are astringent and need to be completely soft before eating or cooking.
• Steaming Setup: Ensure your steaming setup is stable. A vegetable steamer insert within a large pot works well. If you don’t have one, a heat-proof bowl inverted in the bottom of the pot can elevate the pudding mold.
• Doneness Check: A toothpick inserted into the center of the pudding should come out clean or with a few moist crumbs. If it comes out wet, continue steaming for another 15-20 minutes.
• Make-Ahead: You can prepare the batter a day in advance and store it in the refrigerator. However, add the baking soda and baking powder just before steaming for the best results.
• Flavor Boost: Consider adding a splash of rum or brandy to the batter for a richer, more complex flavor.
• Nut Allergy Substitution: If you have nut allergies, replace the walnuts with pumpkin seeds or sunflower seeds.

Serving & Storage Suggestions

This Steamed Persimmon Pudding is best served warm, either on its own or with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. It pairs perfectly with a cup of hot coffee or tea.

Leftovers can be stored in the refrigerator for up to 3 days. To reheat, gently steam individual slices or the entire pudding until warmed through. You can also microwave individual slices for a quicker option, but be careful not to overheat them.

For longer storage, the pudding can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	260 kcal	13%
Total Fat	12g	18%
Saturated Fat	5g	25%
Cholesterol	56mg	19%
Sodium	387mg	16%
Total Carbohydrate	37g	12%
Dietary Fiber	1g	4%
Sugars	24g	96%
Protein	3g	6%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spiced Persimmon Pudding: Add a pinch of ground cloves or nutmeg to the batter for a warmer, spicier flavor profile.
• Citrus Zest: Grate some orange or lemon zest into the batter for a bright, citrusy note.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
• Vegan: Replace the butter with a vegan butter alternative and the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg). Ensure any whipped cream or ice cream served with the pudding is also vegan.
• Dried Fruit Medley: Experiment with different dried fruits, such as cranberries, apricots, or dates, in place of the raisins.

FAQs (Frequently Asked Questions)

Q: Can I use canned persimmon puree instead of fresh persimmons?
A: While fresh persimmons are recommended for the best flavor and texture, you can use canned persimmon puree in a pinch. Ensure it’s unsweetened and adjust the liquid in the recipe if needed.

Q: Why is steaming important for this pudding?
A: Steaming creates a moist and tender pudding by gently cooking it in a humid environment. This prevents the pudding from drying out and helps it retain its delicate texture.

Q: How do I know when the pudding is done?
A: A toothpick inserted into the center of the pudding should come out clean or with a few moist crumbs. If it comes out wet, continue steaming for another 15-20 minutes.

Q: Can I make this pudding in individual ramekins?
A: Yes, you can make this pudding in individual ramekins. Reduce the steaming time accordingly, checking for doneness after about 1 hour and 45 minutes.

Q: What kind of mold is best for steaming pudding?
A: A traditional pudding mold with a tight-fitting lid is ideal. If you don’t have one, a coffee can or a heatproof bowl tightly covered with aluminum foil can also work well.

Final Thoughts

This Steamed Persimmon Pudding is more than just a dessert; it’s an experience. From the intoxicating aroma that fills your kitchen to the first delightful bite, it’s a journey into warmth, comfort, and tradition. I encourage you to try this recipe and create your own memories around this special dish. Don’t be afraid to experiment with variations and make it your own. And please, share your feedback and experiences – I’d love to hear how it turns out for you! Perhaps serve it alongside a glass of Sauternes or a tawny Port to truly elevate the experience. Happy baking!