Steamed Persimmon Pudding

* Exported from MasterCook *

Steamed Persimmon Pudding

Recipe By :Mondavi Winery
Serving Size : 6 Preparation Time :0:00
Categories :Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 very ripe, soft persimmons (about 1 pound) stemmed
1/2 cup (4 ounces) unsalted butter, softened
6 tablespoons packed light brown sugar
6 tablespoons granulated sugar
1 large egg, beaten
1 cup sifted unbleached all-purpose flour
1 3/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup milk
1 teaspoon pure vanilla extract

In blender or food processor, puree persimmons (with skins); set
aside. In large
mixer bowl, beat butter and sugars until light and fluffy. Mix in
egg to blend
thoroughly. Into another bowl, sift the dry ingredients and mix
into butter mixture
alternately with milk in three additions. Mix in persimmon puree
and vanilla to blend
thoroughly. Generously butter a 1-quart mold. Pour batter into mold
and cover tightly
with a buttered lid or aluminum foil. Place a rack in a pot taller
than the mold. Place
the mold on rack and add enough boiling water to come halfway up
side of mold.
Cover the pot with a lid or aluminum foil. Steam pudding over
medium heat on the top
of the stove or in a preheated 325-degree oven 1 1/2 hours,
checking frequently and
adding boiling water to maintain correct level. Remove mold from
pot to cooling rack.
Remove lid; set aside mold until lukewarm. Unmold onto plate and
serve warm or at
room temperature.

This pudding is always a well-received gift during the holidays.
Just place the pudding
on a dish and tie it all up in cellophane and ribbon!