For December’s International Incident Party, our lovely host Penny at Jeroxie: Addicting & Consuming asked us to focus on the colors (or colours) of our fares. Jeroxie‘s blog is out of Melbourne, Australia and for some of you that don’t know (just kidding… all my readers are smart) Australia is in the Southern Hemisphere, this means it is summer there right now, so everything is colorful. But, here in Bulgaria…. well, I don’t have to dream too hard to have a white Christmas.
I decided to let the ladies market be my guide and help me find some inspiring colors of winter. Despite the frigid temperatures outside, color could be found in one of my new favorite seasonal products, the persimmon! It’s bold orange hue invokes feelings of warmth during these chilly times.
I added the Steamed Persimmon Pudding to my Thanksgiving menu, but because I lacked some of the tools necessary to follow the recipe exactly (see italicized note below), I need to do some major tweaking. The first time around, I ended up under cooking it a tad and it didn’t un-mold properly. It fell apart, so we had to settle for snacking on the delicious chunks. I loved the flavors of this pudding/cake, so much I was determined to make it again… successfully. The spices are present and harmonious, but not overpowering. The texture is moist, yet crumbly and I knew the IIP was the perfect occasion for a second attempt.
I learned a trick about persimmons that I wanted to share. When I bought my persimmons for this dish they were rock hard. The recipe calls for soften or ripe persimmons to make the puree. Having not worked with persimmons perviously, I needed to do some research about how to quickly ripen persimmons. The best tip I found called for putting them in the freezer overnight than let them thaw out slowly the next day. This doesn’t ripen the flavors per say, but does make the flesh scoop-able. Persimmons can take weeks to ripen, which was time I didn’t have.
11/2 cups (9oz/ 257g) all purpose flour
11/2 tsp baking powder
1/2 tsp ground ginger
1/4 tsp freshly ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp kosher salt
11/2 (10.5oz/300g) granulated sugar
1/2 cup (4oz/114g) unsalted butter, room temperature
2 lg eggs, room temperature
3/4 cup (6oz/170g) fresh persimmon pulp, from about 2 persimmons
1 tbsp fresh lemon juice
1/4 cup apricot preserves
Pre-heat the oven to 275F (135C), place a boiling pan or something large enough to hold the mold in the oven and fill with boiling water. You could also put a rack in the pan of water, but I didn’t.
Butter and flour a bunt cake or other cake mold with a central tube. Bring a large pot of water to a boil.
Whisk flour and the first 5 dry ingredients together and set aside.
Using an electric mixer or a stand mixer fitted with the paddle attachment, beat sugar and butter in a large bowl till incorporated and pale in color. Add eggs separately and beat well after each addition. Slowly add flour and beat well until blended. Mix in the persimmon puree and lemon juice.
Carefully pour or spoon batter in to the prepared pan. Here is where the recipe gets tricky. Cover the pan tightly with buttered and floured parchment paper and foil. Bake for about 2 hours. After the second hour carefully check for doneness, if tester comes out clean it is done. Remove from oven and uncover. Let cool, almost completely then invert onto a plate. Brush with apricot preserves.
Serve at room temperature.
I was very happy with the outcome of my second attempt. The pudding was consumed quite quickly. I would like to get the proper lidded pudding mold
and try it again next year, just to see how the results differ. I can imagine the texture would be much moister… Here is to next year! Thanks again to Jeroxie
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