Steamed Persimmon Pudding by Fannie Farmer

If you've been searching for a great persimmon pudding, search no more - this one is the best. The color is dark, the texture moist, and the flavor full and spicy. The pudding can be made ahead and reheated or it can be frozen. (Serves Eight)

1 cup puréed persimmons (about 3 persimmons with skins removed)
2 teaspoons baking soda
¼ pund butter, at room temperature
1½ cups sugar
2 eggs
1 tablespoon lemon juice
2 tablespoons rum
1 cup all-purpose flour
1 teaspoon cinnamon
½ teaspoon salt
1 cup broken walnuts or pecans
1 cup raisins
Heavy cream, whipped, for garnish

Fill a kettle that is large enough to hold a 2-quart pudding mold with enough water to come halfway up the sides of the mold. Let the water come to a boil over medium heat while you are mixing the pudding batter. The mold must have a lid or be snugly covered with foil while steaming (a coffee can with plastic lid works well). Also there must be a rack of mason jar rings or the bottom under the mold in the kettle to allow the water to circulate freely while the pudding is steaming. Grease the mold. Put the persimmon purée in a small bowl and stir in the baking soda. Set aside while mixing the other ingredients (the persimmon mixture will become quite stiff). Cream the butter and sugar. Add the eggs, lemon juice, and rum, and beat well. Add the flour, cinnamon, and salt, and stir to blend. Add the persimmon mixture and beat until well mixed. Stir in the nuts and raisins. Spoon the batter into the mold, cover, and steam for 2 hours. Remove from the kettle, and let rest for 5 minutes. Turn onto a rack to cool, or cool just a little and serve warm, with unsweetened whipped cream.
Topic revision: r1 - 2007/11/09, RickMach
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