This delicious British pudding of persimmon, almond meal, warm spices and eggs all steamed in a bath, soaked in Brandy and lit on fire when served.
Course Dessert
Cuisine British
Keyword Steamed Persimmon Christmas Pudding
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 4servings
Equipment
4 Individual baking dishes
Baking pan for the bath
Ingredients
4Ripe Persimmonspersimmon pulp only
1 1/2cupsWhole Milk
1tbspLemon juice
1tspBaking soda
3Eggs
1 1/2cupsBrown sugar
1/4cupWhipping Cream
1/4cupAlmond meal crushed almonds
4tbspUnsalted Butter melted
1 1/2cupsAll Purpose Flour
1tspBaking powder
1/2tspSalt
1tspCinnamon
1/2tspNutmeg
1/2tspMace
Glazing syrup
1/4cupBrandy
1 tbspPowdered sugar
Instructions
Preheat oven to 325. Prepare the individual baking dishes (or one large baking dish or bundt pan), by brushing a little melted butter inside the baking dish the pudding batter will be steamed in, cooking spray can also be used. Set the dishes in a deep pan and pour hot water halfway up the sides.
Persimmon Puree - peel the outer skins from the persimmons. Rough chop and puree the persimmon in a food processor. Set the persimmon mixture aside.
In a medium bowl, or 2-cup measuring cup, add the tablespoon lemon juice and baking soda to the milk. Stir and allow to sit to foam and thicken while you begin to mix the other ingredients.
In a large bowl, mix eggs, sugar, almonds and cream. With a hand held electric mixer on medium speed, whisk this mixture.
Add the remaining melted butter and cream butter into the egg batter. Whisk in the persimmon purée.Fold in the dry ingredients, flour, baking powder and spices, and mix well. Slowly pour the prepared milk, lemon soda mixture into the batter and mix well.
Place one coin on the bottom of the mold of only one serving, then pour the batter into the prepared baking dish, cover pot with aluminum foil, making sure there is sufficient water to come halfway up the sides of the mold. A holiday tradition in England is to hide a coin (scrubbed), for good luck. Baking the dish inside of a covered pot/pan of water creates a steam bath and is the way this traditional dish, during the holiday season has always been done by the British. Bake for about an hour, or until the pudding looks firm and no longer jiggles.
Glazing syrupMix the brandy and sugar together. Place a serving platter or individual dish, on top of the mold and flip it over to invert the warm pudding onto the plate. Drizzle the syrup on top of the pudding, place a sprig of holly on top and immediately light with a match. The blaze will die down and the pudding is ready to indulge all of your Christmas memories!
Video
Notes
Options for serving can be with Hard sauce, Vanilla ice cream or crème anglaise.