California Persimmon Pudding

1. 1

   Grease a 2-quart pudding mold and its lid with butter or spray with nonstick spray. (You can substitute foil for the lid.)

2. 2

   Peel persimmons and place in a blender or food processor. Whirl until smooth, then transfer to a measuring cup. You should have about 1 cup of puree. Stir in baking soda; set aside. [*Note these should be extremely ripe, almost gooey Hachiya persimmons, bought or picked well in advance. In a pinch, very soft chopped Fuya can be added or substituted. This is preferable to Hachiya that are not completely soft, which will be too bitter to use.]

3. 3

   Cream butter with sugar in a large bowl until fluffy. Add eggs, vanilla, lemon juice, brandy, and persimmon puree, whisking well to combine. [The persimmon puree will have hardened because of the baking soda, and may be difficult to incorporate. I find using the blender useful at this point, but some orange speckles in the mixture will still lead to a fine result.]

4. 4

   Sift flour with cinnamon and salt into persimmon mixture. Stir to combine; fold in raisins and walnuts.

5. 5

   Spoon mixture into prepared mold and secure lid (or cover tightly with foil). Place on a rack in a large pot filled with 2 inches of boiling water. Cover and steam for at least 2 1/2 hours, adding more boiling water as needed. Remove and set aside for ten minutes to cool.

6. 6

   Invert pudding onto serving plate to unmold. Serve warm with traditional hard sauce or, as I prefer, with lightly sweetened whipped cream flavored with brandy to taste. Can also be served with Lemon Sauce (recipe below), as recommended in original recipe.

7. 7

   To make sauce, combine sugar, cornstarch, water and orange juice in a small saucepan over medium heat. Cook, stirring often, for 3 to 4 minutes until thickened. Reduce heat and simmer for 1 to 2 minutes longer or until sauce is transparent. Stir in zest, lemon juice, and butter. Cool.

8. 8

   Offer lemon sauce separately. Consider doubling if it's the sole sauce offered. [Note: The sauce is delightful, though I think even better on French Toast, or with whipped cream on a meringue or simple cake.]

* Per serving · 4 servings · Values may vary.