My Mom's Persimmon Pudding Recipe
Equipment & Ingredients
3 teaspoons baking soda
1 stick (8 tablespoons) softened butter and another pat to grease the mold and lid
1 1/2 cups sugar, preferably maple or turbinado sugar
2 tablespoons lemon juice
2 tablespoons vanilla
2 tablespoons bourbon, brandy or amaro
1 cup gluten free flour such as Bob’s Mill or Outrageous Baking, sifted
1/4 teaspoon salt
Dates, walnuts, cinnamon and/or nutmeg can be added as desired.
If using dates, you can use less sugar.
1. Scoop out the persimmon pulp into a medium sized bowl, discarding the seeds and skin. Puree the pulp with an immersion blender. Add the baking soda (the persimmon puree should gel). Set aside.
2. In a separate large bowl, cream the butter and sugar until well combined and fluffy. Beat in the eggs, lemon juice, vanilla, liquor and the persimmon puree. Stir in the sifted flour and salt until it is all very well combined. If you are using any additional spices, nuts or dates, add those now.
3. Thoroughly grease the pudding mold and lid with butter. Pour in the mixture up to a couple inches from the top as the pudding will rise. Secure the lid.
4. Fill a large pot with about an inch of water. Place your steamer basket or small round cake rack in the pot with water so that the water comes just up to the bottom of the steamer basket or rack. Adjust your water level accordingly. Bring water to a boil. Carefully place the pudding mold onto the steamer basket or rack. Place a lid on the pot. Lower the heat to medium and steam for 2 hours. Replenish water as needed throughout the steaming so that it is never dry.
5. Carefully remove the mold from the pot, remove the lid and let cool. When it is cool enough to touch, invert the pudding onto the plate that you will be serving from.
Serve with whipped cream and enjoy!