Persimmon Steamed Pudding
  • For Pudding:
  • 1 cup persimmon pulp (about 3 average size persimmons)
  • ½ cup unsalted butter, softened
  • ¾ cup granulated white sugar
  • 1 beaten egg
  • 1 cup sifted all-purpose flour
  • 1-3/4 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup whole milk
  • 1 teaspoon vanilla
  • For Hard Sauce:
  • 1 cup granulated white sugar
  • ½ cup butter, softened
  • 4 egg yolks, beaten
  • 2 ounces sherry or brandy
  • Pinch of salt
  • 1 cup heavy cream
  1. For pudding:
  2. Remove stems from very ripe persimmons and puree, skins and all, in food processor or blender to make 1 cup. (Persimmons are ripe enough when they feel soft and the insides are like jelly).
  3. Cream butter and sugar until light and fluffy. Add beaten egg. Sift flour with soda, cinnamon, and salt. Add to butter mixture, alternating with milk. Stir in persimmon pulp and vanilla; mix well.
  4. Pour batter into a well-greased, 1-quart mold and snap on the lid, or if there is no lid, cover very tightly with foil. (I highly recommend finding a mold with a lid that snaps on).
  5. Use a kettle or pot that is deeper than the mold. Place a rack on the bottom to support the mold, and fill with enough warm water so as not to evaporate during steaming, usually about one-fourth of the depth.
  6. Cover the kettle tightly and steam on top of the stove for 2 hours (or in a 325 degree oven) letting water just at a simmer. (I prefer stovetop steaming because it's easier to check the water level).
  7. Remove pudding from kettle when done, and let sit until lukewarm, then unmold onto serving dish to be used. If you wish to serve flaming, warm ¼ cup brandy, pour over pudding and light. Pass slices of pudding along with a drizzle of hard sauce, or if you prefer, sweetened whipped cream.
  8. If making ahead, cool, unmold, and wrap puddiing well for storage in refrigerator. It will keep in the refrigerator for as long as two weeks. To serve, wrap snuggly in foil, and re-steam, without water touching foil, until heated through.
  9. For Hard Sauce:
  10. In top of double boiler, with a whisk or electric hand mixer, cream together sugar and butter. When light, add beaten egg yolks, brandy, and salt, beating well.
  11. Heat cream until hot but do not boil. Add slowly to rest of ingredients, continuing to beat well.
  12. Place over boiling water, stirring with a whisk until the sauce is the thickness of cream, but do not allow it to boil.
  13. This stores well in the refrigerator and may be carefully reheated over warm water. (Note: This sauce is also good over gingerbread!)
Recipe by The Culinary Cellar at