Steamed Persimmon Pudding Recipe

Name: Steamed Persimmon Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. persimmon pulp; 1 c. brown sugar; 1 egg; 1/2 c. milk; 1 c. flour (1/2 whole wheat/ 1/2 white; 1/4 tsp. salt; 2 tsp. soda; 1/2 tsp. cinnamon; 1/4 tsp. freshly grated nutmeg; 1 Tbsp. melted butter; 1 c. chopped walnuts (optional); Hard Sauce

Servings: persons

1 c. persimmon pulp
1 c. brown sugar
1 egg
1/2 c. milk
1 c. flour (1/2 whole wheat/ 1/2 white
1/4 tsp. salt
2 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1 Tbsp. melted butter
1 c. chopped walnuts (optional)
Hard Sauce

1
In a bowl, mix together persimmon, sugar, egg and milk.
2
Sift dry ingredients together and add.
3
Pour in melted butter and the chopped nuts.
4
Combine well and put in covered pudding mold. Steam in large pot filled with water halfway up the sides of the mold sitting on a rack.
5
Steam for 2 hours.
6
Remove from pot; uncover and cool.
7
Unmold onto serving dish.
8
Serve with Hard Sauce flavored with Grand Marnier or cognac and maybe some persimmon pulp given a whirl in the blender.

919

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 c. persimmon pulp, 1 c. brown sugar, 1 egg, 1/2 c. milk, and more.

Yes, Steamed Persimmon 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.

Steamed Persimmon Pudding

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