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English steamed pudding with hard sauce topping
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Persimmon Steamed Pudding

Step-by-step instructions for making an English steamed pudding with persimmons. This takes the intimidation out of steaming and using pudding molds, allowing you to make a delicious showstopper of a dessert. Popular during the Winter holidays, but is actually perfect for many occasions!
Course Dessert
Cuisine British
Keyword Christmas steamed pudding, English pudding, English steamed pudding, persimmon steamed pudding
Meat & Poultry fruit
Prep Time 30 minutes
Hands off steaming process 2 hours 30 minutes
Servings 16
Calories 243kcal
Author dorothy stainbrook

Equipment

  • 12-cup capacity bundt pan
  • Aluminum foil
  • Large, tall stockpot or canner with cover
  • Metal trivet (optional)
  • Microplane (optional)

Ingredients

  • 1/2 Cup wheat flour
  • 1/2 Cup all-purpose flour
  • 1 Teaspoon cinnamon
  • 1/4 Teaspoon salt
  • 1/2 Teaspoon nutmeg freshly grated with a microplane
  • 1 Cup sugar
  • 1 stick butter (1/2 cup) melted
  • 3 persimmons fully ripened (fairly soft)
  • 2 Teaspoons Baking soda Dissolved in 2 teaspoons warm water
  • 2 Tablespoons Brandy optional
  • 1 Teaspoon vanilla extract
  • 2 eggs lightly beaten
  • 1 1/2 Cup Raisins
  • 1 1/2 cup walnuts or pecans finely chopped

Instructions

  • In a bowl stir together the flour, cinnamon, salt and nutmeg. In another bowl thoroughly mix together the sugar with the melted butter. melted butter. Combine the flour mixture with the butter mixture and stir well.
  • Remove blossom end of persimmons and cut them into quarters (if using Fuyu persimmons, peel them first). Add the persimmon pulp and the rest of the ingredients (baking soda through nuts) to the flour/sugar mixture in the bowl and stir together. This is your cake batter.
  • Generously grease the pudding mold with butter or spray oil, making sure you get all the crevices of the mold, including the center hole of the bundt pan. Pour the batter into the mold two thirds of the way up. Cover tightly with aluminum foil, crimping the edges around the mold.
  • In a stockpot or canner large enough to fit the mold with a couple inches left at the top, lower the mold inside the pot. If you have a metal trivet to place on bottom of pot before placing the mold in the pot, it will help ensure you don’t burn the bottom of the pot.
    Add enough water to the pot to bring the water level up to 1/2 of the sides of the mold. Add a penny or glass marbles to the pot if you think you will forget to check the water levels.
    Cover the pot and turn the burner on to medium high heat to bring the water to a low boil. Once the low boil is achieved, lower the heat to medium or medium-low to keep the water at a low simmer (or gentle boil).
    Once you reach the boil/simmer, start timing your cooking. You want to keep the water simmering for 2 1⁄2 hours. Keep checking the water level every 30 minutes (set a timer)
  • After 2 1⁄2 hours, turn off the heat and remove the mold from the boiling water. Let it set at room temperature for about 10 minutes before removing the aluminum foil.
    Remove the foil and let the pudding set for an additional 10- 15 minutes before “unmolding” it.
    Slide a blunt knife between the cake and the sides and center parts of the mold to loosen it. Find a serving plate that is slightly larger than the base of the mold and place it on top of the mold (where the foil was before). Flip the plate over and gently tap the mold with a spoon to further loosen. Lift the mold away from the cake and say Ahhhh.
  • Once the pudding is cooled to room temperature, you can leave it on the counter (covered) if you plan to serve it within a couple of days. You can also wrap it in plastic wrap and store in the refrigerator for up to 10 days.
    This steamed pudding also freezes very nicely. Simply wrap well and freeze up to 6 months.
    Serve the pudding at room temperature. It is often served with a hard sauce (see notes) or whipped cream. Some brave people will pour brandy on top of it at the table and light on fire. This is not necessary however. Steamed pudding is a showstopper with or without flames!

Notes

Easy Hard Sauce (inspired from from Pioneer Woman)
Ingredients: 
 
stick (1/2 cup) softened (not room temperature) butter
1 1/2 cup powdered sugar
2 Tablespoons brandy
 
Directions
  1. Beat butter in mixer with paddle attachment until fluffy. Add powdered sugar gradually until incorporated, scraping sides of the bowl as you go.  Add brandy and briefly use processor to blend it together 
  2. Drizzle over steamed pudding, or keep in the fridge (it will last for days covered in plastic wrap) until you need it.
  3. The hard sauce will harden in the fridge, so be sure to remove it at least a couple of hours before you want to serve. Hard sauce should be smooth and easily spooned onto desserts.

Nutrition

Calories: 243kcal | Carbohydrates: 41g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 186mg | Potassium: 274mg | Fiber: 2g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 22mg | Calcium: 27mg | Iron: 2mg