Steamed Persimmon Pudding

[S_Wirth]

Steamed Persimmon Pudding

1 cup white sugar
1 cup sour milk
1 cup persimmon pulp
1 egg
1/2 cup or more chopped pecans, etc. (I use 1 cup)
1 cup raisins
1 tsp. soda
2 3/4 cups flour
1 tsp. cinnamon
1/4 tsp. ground cloves
1/3 cup melted shortening (or oil)
1 tsp. vanilla
1/2 tsp. nutmeg
1 tsp. salt
1 tsp. baking powder

This should all be stirred together well in order listed (or sift dry ingredients together and add a bit at a time to the liquid ingredients)

Steam for 2 1/2 hours in greased/floured pudding molds or coffee cans and covered with heavy foil if using coffee cans or a mold w/out a lid.

After 2 1/2 hours, turn off heat, remove kettle lid & with HOT PADS remove coffee cans or pudding mold to cool for 30 min. to 1 hr. before slicing.

It is SO moist and rich...it won't last long!!! It smells so wonderful as it steams on the stove on a chilly fall/winter day.

This can be steamed in a tall kettle with coffee cans or a mold well greased and floured before batter goes in. Put 1 in. of water into bottom of pan/kettle...add a rack in bottom to hold coffee cans/mold off of pan bottom, set the coffee cans/mold, covered with foil or mold lid, onto the rack, and cover pan/kettle w/tight-fitting lid.

Turn heat on high until water starts to boil, you will see bubbles forming around where lid sets on kettle...turn down heat to low or just above simmer and the steam will cook the pudding to a moist done-ness after 2 1/2 hrs. of steaming.

I've never had to add more water to the bottom of kettle, but there should always be water drops spitting around the seam where lids sets on kettle, so adjust the burner heat so this occurs and don't lift lid to let steam escape...if needed, add hot water from tea kettle to kettle bottom and close quickly so pudding can resume steaming process.

Spread the word

      

  

  

[Author]

Posts