Warm Spiced Persimmon Pudding with Vanilla Sauce
Indulge in the comforting embrace of this Warm Spiced Persimmon Pudding, an exquisite English dessert that celebrates the luscious flavors of ripe persimmons. With their rich, red-orange flesh, persimmons are a seasonal delight, perfect for cozy autumn and winter gatherings. This steamed pudding is delicately infused with warm spices, offering a tender texture that melts in your mouth. Paired with a luscious homemade vanilla sauce, this dessert not only delights the palate but also impresses at any festive occasion. An excellent choice for those who wish to savor the unique sweetness of persimmons while enjoying a timeless dessert.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
pureed persimmon
1 cup (pureed)
sugar
3/4 cup (for pudding)
large egg
1 (lightly beaten)
unsalted butter
2 tablespoons (softened (for pudding))
all-purpose flour
1 cup (sifted)
cinnamon
1/2 teaspoon (sifted with flour)
baking soda
2 teaspoons (sifted with flour)
milk
1/2 cup (at room temperature)
golden raisins
1/4 cup (plumped in warm water, drained and chopped)
sugar
3/4 cup (for vanilla sauce)
cornstarch
2 1/2 tablespoons (for vanilla sauce)
nutmeg
1/4 teaspoon (for vanilla sauce)
salt
1/4 teaspoon (for vanilla sauce)
warm water
2 cups (for making vanilla sauce)
unsalted butter
2 tablespoons (for vanilla sauce)
vanilla extract
1 1/2 teaspoons (for vanilla sauce)
lemon zest
1/2 teaspoon (for vanilla sauce)
Instructions
1
In a large mixing bowl, combine the pureed persimmon, sugar, lightly beaten egg, and softened butter. Using an electric mixer, beat the mixture until it is smooth and creamy.
2
In a separate bowl, sift together the all-purpose flour, cinnamon, and baking soda. Gradually incorporate this dry mixture into the persimmon mixture, alternating with the milk and plumped, chopped raisins. Mix until just combined.
3
Carefully transfer the batter into a well-buttered 1-quart steamed pudding mold. Cover the mold tightly with either a lid or heavy duty aluminum foil, securing it with kitchen string if necessary.
4
Prepare the steamer by placing the mold on a rack inside a large kettle. Pour boiling water into the kettle, ensuring it reaches about two-thirds of the way up the sides of the mold.
5
Cover the kettle with a tight-fitting lid and steam the pudding over medium heat for approximately 2 hours, maintaining the water level.
6
Once cooked, carefully remove the pudding mold from the kettle and let it cool uncovered on a rack for 15 minutes. Invert the mold onto a serving plate to release the pudding.
7
To make the vanilla sauce, combine sugar, cornstarch, nutmeg, and salt in a small saucepan.
8
Gradually add warm water while whisking continuously. Simmer the mixture over low heat until it thickens slightly, about 3 minutes, then remove it from heat.
9
Whisk in the butter, vanilla extract, and lemon zest until smooth. Transfer the sauce to a serving bowl.
10
Serve the warm persimmon pudding with the vanilla sauce drizzled over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Warm Spiced Persimmon Pudding with Vanilla Sauce?
It is a traditional English-style steamed dessert made with ripe persimmon puree and warm spices, served with a homemade buttery vanilla sauce.
Which type of persimmons are best for this pudding?
While not specified in the ingredient list, ripe, soft-fleshed persimmons that can be easily pureed are ideal for this recipe to achieve the required 1 cup of puree.
How do I prepare the persimmon puree?
You can create the puree by scooping the flesh out of very ripe persimmons and blending or mashing it until smooth.
What size pudding mold is required?
This recipe requires a 1-quart steamed pudding mold.
How long does the pudding need to steam?
The pudding should be steamed over medium heat for approximately 2 hours.
What equipment do I need for the steaming process?
You will need a large kettle with a rack inside and a tight-fitting lid to steam the mold properly.
How high should the water level be in the kettle?
The boiling water should reach about two-thirds of the way up the sides of the pudding mold.
How do I prepare the raisins for the recipe?
The golden raisins should be plumped in warm water, drained, and then chopped before being added to the batter.
What spices are used in the pudding batter?
The batter is flavored with ground cinnamon, which is sifted together with the flour and baking soda.
What ingredients are used to thicken the vanilla sauce?
The vanilla sauce is thickened using a combination of sugar and 2 1/2 tablespoons of cornstarch whisked with warm water.
Does the vanilla sauce have any citrus flavor?
Yes, the sauce is finished with 1/2 teaspoon of lemon zest for a bright, aromatic touch.
What is the correct way to cover the pudding mold?
Cover the mold tightly with its lid or use heavy-duty aluminum foil, securing it with kitchen string if necessary to keep moisture out.
How long should the pudding rest after steaming?
Once removed from the kettle, let the pudding cool uncovered on a rack for 15 minutes before inverting it.
How do you serve the persimmon pudding?
The pudding is best served warm, with the prepared vanilla sauce drizzled over the top.
Can I use salted butter for the pudding?
The recipe specifies unsalted butter for both the pudding and the sauce to control the overall salt content.
What is the role of baking soda in this recipe?
Baking soda acts as a leavening agent, helping the dense steamed pudding rise and achieve a tender texture.
What temperature should the milk be when mixing the batter?
The milk should be at room temperature to ensure it incorporates smoothly into the butter and sugar mixture.
How do I prevent the pudding from sticking to the mold?
Ensure the 1-quart mold is well-buttered before transferring the batter into it.
How long does it take to cook the vanilla sauce?
The sauce only needs to simmer over low heat for about 3 minutes until it thickens slightly.
When do I add the vanilla and butter to the sauce?
Whisk in the butter, vanilla extract, and lemon zest after the sauce has been removed from the heat.
Is this a good dessert for the holidays?
Yes, it is described as a seasonal delight perfect for cozy autumn and winter gatherings or festive occasions.
Can I substitute the golden raisins?
While golden raisins are specified, you could likely use regular raisins or currants, though the flavor profile will change slightly.
What kind of flour is used?
The recipe calls for 1 cup of sifted all-purpose flour.
How many eggs are in the pudding?
This recipe uses one large egg that has been lightly beaten.
What is the texture of the finished pudding?
The pudding has a tender, melt-in-your-mouth texture thanks to the steaming process.
Does the vanilla sauce contain any spices?
Yes, the sauce is seasoned with 1/4 teaspoon of nutmeg and a pinch of salt.
How do I mix the dry and wet ingredients?
Gradually incorporate the sifted dry mixture into the persimmon mixture, alternating with the milk and chopped raisins.
Can I use an electric mixer for the whole process?
An electric mixer is recommended for beating the persimmon, sugar, egg, and butter until smooth, but you should mix until just combined when adding dry ingredients.
Is the water added to the sauce cold or warm?
The recipe specifies adding 2 cups of warm water to the sugar and cornstarch mixture for the sauce.
Why is this called an English dessert?
It is referred to as an English dessert because it follows the traditional method of making a 'steamed pudding,' a staple of British confectionery.