Persimmon Steamed English Pudding Recipe

Name: Persimmon Steamed English Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pureed persimmon; 3/4 cup sugar; 1 large egg, lightly beaten; 2 tablespoons unsalted butter, softened; 1 cup all-purpose flour; 1/2 teaspoon cinnamon; 2 teaspoons baking soda; 1/2 cup milk; 1/4 cup golden raisin, plumped in warm water drained and chopped; Vanilla sauce; 3/4 cup sugar; 2 1/2 tablespoons cornstarch; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 2 cups warm water; 2 tablespoons unsalted butter; 1 1/2 teaspoons vanilla; 1/2 teaspoon lemon zest

Servings: persons

1 cup pureed persimmon
3/4 cup sugar
1 large egg, lightly beaten
2 tablespoons unsalted butter, softened
1 cup all-purpose flour
1/2 teaspoon cinnamon
2 teaspoons baking soda
1/2 cup milk
1/4 cup golden raisin, plumped in warm water drained and chopped
Vanilla sauce
3/4 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups warm water
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla
1/2 teaspoon lemon zest

1
In a large bowl combine persimmon puree, sugar, egg and butter and beat until smooth (an electric mixer really helps!).
2
Sift flour, cinnamon and baking soda together and stir into persimmon mixture along with the milk and raisins alternately.
3
Turn batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or heavy foil secured with kitchen string.
4
Place mold on a rack in a kettle with a tight fitting lid.
5
Pour boiling water into kettle to reach 2/3 of the way up the sides of the mold and steam pudding covered for 2 hours over medium heat.
6
Remove pudding to a rack and cool uncovered for 15 minutes.
7
Invert onto a serving plate and serve with vanilla sauce.
8
VANILLA SAUCE:
9
In a small saucepan combine sugar, cornstarch, nutmeg and salt.
10
Add water in a stream whisking constantly and then simmer sauce over low heat until thickened or just starts to come to a boil (about 3 minutes).
11
Off heat, whisk in butter, vanilla and zest.
12
Transfer to a serving bowl and serve with warm steamed pudding.

597

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup pureed persimmon, 3/4 cup sugar, 1 large egg, lightly beaten, 2 tablespoons unsalted butter, softened, and more.

Yes, Persimmon Steamed English Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Persimmon Steamed English Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions