Persimmon Pudding
Author: John Ash
  • 1 Cup fresh ripe persimmon puree (from 2 to 3 persimmons)
  • 3/4 Cup sugar
  • 1 large egg; lightly beaten
  • 2 Tablespoons unsalted butter; softened, plus a Tablespoon or two for buttering mold
  • 1 Cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1/2 Cup milk
  • 1/4 Cup Golden raisins; plumped warm water, drained and chopped
  • Vanilla Sauce; see * Note
  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.
  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 hot water into kettle to reach 2/3 of the way up the sides of the mold and steam pudding covered for 2 hours over moderate heat.
  6. Remove pudding to a rack for 15 minutes.
  7. Invert onto a serving plate and serve with Vanilla Sauce.
  8. This recipe yields 8 to 10 servings.
  9. Recipe Source: JOHN ASH
* Note: See the "Vanilla Sauce" recipe which is included in this collection.
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