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  • Serves 8 (2.7 lb)
Steamed Persimmon Pudding with Cinnamon Crème Anglaise

Ingredients

  • 3/4 cup fresh persimmon pulp (from about 2 large Hachiya persimmons, pureed in processor) 3/4 cup fresh persimmon pulp (from about 2 large Hachiya persimmons, pureed in processor)
  • 1 1/2 cups all purpose flour 1 1/2 cups all purpose flour
  • 1 1/2 cups sugar 1 1/2 cups sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs 2 large eggs
  • 1/4 cup apricot preserves 1/4 cup apricot preserves
  • Nonstick vegetable oil spray Nonstick vegetable oil spray
  • 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt 1/4 teaspoon fine sea salt

Nutritional values
Per serving (5 oz)

% Daily Values*
  • Total fat 15.9g 20%
  • Saturated fat 8.4g 42%
  • Protein 6.7g 13%
  • Salt 176.8mg 8%
  • Total carbs 92.3g 34%
  • Fiber, total dietary 1.8g 6%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on epicurious.com
Steamed Persimmon Pudding with Cinnamon Crème Anglaise on epicurious.com
TOTAL -> AAAA2024