STEAMED PERSIMMON PUDDING WITH CINNAMON CRèME ANGLAISE
Fragrant persimmons star in this new take on the classic British cake.
Provided by Carolyn Beth Weil
Categories Food Processor Egg Ginger Dessert Steam Thanksgiving Persimmon Cinnamon Jam or Jelly Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Butter and flour one 8-cup metal pudding mold with center tube and lid, then generously spray mold with nonstick spray. Butter, flour, and spray lid. Bring large kettle of water to boil. Place round cake rack in bottom of deep pot large enough to hold pudding mold. Whisk 1 1/2 cups flour and next 5 ingredients in medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture and beat until blended. Beat in persimmon puree and lemon juice.
- Spoon batter into pudding mold; cover with lid. Place pudding mold on cake rack in pot. Add enough boiling water to come halfway up sides of mold. Return water to boil, cover pot, then reduce heat and simmer until top of pudding feels firm to touch and tester inserted near center comes out clean, adding more simmering water to pot to maintain water level, about 2 hours.
- Remove mold from pot. Uncover pudding; let cool. Invert onto plate. DO AHEAD: Can be made 2 days ahead. Cover; let stand at room temperature.
- Bring apricot preserves to simmer in small saucepan. Strain through fine strainer set over bowl. Using pastry brush, spread preserves over outside of pudding. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
- Serve pudding at room temperature with Cinnamon Crème Anglaise.
STEAMED PERSIMMON PUDDING
Two kinds of persimmons are recruited for steamed pudding; soft, ripe hachiyas are used in the batter, and oven-dried slices of fuyu -- resembling orange flowers -- form a ring around the dessert. The pudding is full of golden raisins, pecans, and candied ginger and warmed by brandy's sweet heat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 8 to 12
Number Of Ingredients 18
Steps:
- Butter a 12-cup pudding mold. Fill a large pot fitted with a steamer insert with enough water to come halfway up mold (test this with an empty mold); set aside. Sift flour, spices, and salt in a bowl; set aside. Put Calvados and sultanas into a small saucepan. Bring to a simmer. Remove from heat; let stand 15 minutes. Drain; discard liquid. Set raisins aside.
- Meanwhile, slice tops off persimmons. Scoop out flesh, and press through a sieve into a bowl, discarding skins (you should have 1 1/2 cups persimmon puree). Whisk in milk; set aside.
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in eggs, vanilla, and lemon juice. Add persimmon mixture in 2 batches, scraping down sides of bowl after each addition. Mix in baking soda mixture. Add flour mixture; mix until just combined. Stir in pecans, sultanas, and ginger. Pour into prepared mold; cover with buttered parchment and lid.
- Bring water in prepared pot to a boil; reduce heat to a simmer. Carefully lower mold into steamer. Cover pot, and steam until a cake tester inserted in center comes out clean, 3 to 3 1/2 hours, checking occasionally to make sure water level is maintained (add hot water as needed).
- Transfer mold to a wire rack; remove lid and parchment. Let cool 15 minutes. Unmold pudding onto a plate, and cut into slices. Serve with persimmon slices and Calvados cream.
PERSIMMON STEAMED ENGLISH PUDDING
This is an English pudding (or cake). A persimmon is a fruit with red-orange skin and flesh which comes in several varities and are in season from October to around Dec or Feb depending on your location. When selecting persimmons, look for plump, soft fruit but not mushy. Some helpful notes from our Zaar friend Maito, (who so kindly volunteered to be the test kitchen for this recipe that I found scratched down on paper from long ago and had not made personally) are as follows: Either of the two varieties of persimmons will work with this, as long as the fuyus are soft or hachiyas are super soft/almost mushy. Put greased parchment paper (greased side down) under the foil (so aluminum doesn't drip into your cake). It is also helpful to have a string to make a handle to help you lift the cake out (we did a crisscross around the whole pan). Before step 3, you might measure the amount of water you want first (with the pans and pot in place), before putting the batter in.
Provided by 2Bleu
Categories Dessert
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl combine persimmon puree, sugar, egg and butter and beat until smooth (an electric mixer really helps!).
- Sift flour, cinnamon and baking soda together and stir into persimmon mixture along with the milk and raisins alternately.
- Turn batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or heavy foil secured with kitchen string.
- Place mold on a rack in a kettle with a tight fitting lid.
- Pour boiling water into kettle to reach 2/3 of the way up the sides of the mold and steam pudding covered for 2 hours over medium heat.
- Remove pudding to a rack and cool uncovered for 15 minutes.
- Invert onto a serving plate and serve with vanilla sauce.
- VANILLA SAUCE:.
- In a small saucepan combine sugar, cornstarch, nutmeg and salt.
- Add water in a stream whisking constantly and then simmer sauce over low heat until thickened or just starts to come to a boil (about 3 minutes).
- Off heat, whisk in butter, vanilla and zest.
- Transfer to a serving bowl and serve with warm steamed pudding.
- Makes 2 cups.
Nutrition Facts : Calories 198.8, Fat 4.8, SaturatedFat 2.8, Cholesterol 29.2, Sodium 271.1, Carbohydrate 37.5, Fiber 0.5, Sugar 26.9, Protein 2.1
CHINESE STEAMED CUSTARD BUNS (NAI WONG BAO, 奶黄包)
Steamed custard buns are a dim sum classic, but I found them to be a perfect dish for holiday gatherings and parties as well. Made with a yeast dough and steamed, the buns have a super soft and spongy texture with a smooth surface. The custard filling is creamy, fragrant, and sweet. It has a melt-in-your-mouth texture when warm.
Provided by Maggie Zhu
Time 3h50m
Number Of Ingredients 13
Steps:
- Add the water into a small bowl and warm to approximately 100-110°F (38°C), about 30 seconds in the microwave. The water should be warm, just a bit above body temperature. Add the sugar and active dry yeast. Let sit for 5 minutes so the yeast will activate.
- While the yeast activates, add the cake flour and baking powder into your mixer bowl.
- Once the yeast is activated, you should see bubbles on the surface of the mixture. Pour it into the mixer bowl. Mix with a spatula a few times, until the liquid is just absorbed by the dry ingredients.
- Install the dough hook on your mixer. Start at low speed, then gradually increase to speed setting to 6 out of 10. Knead for 10 minutes, until the dough is very smooth. Stop the mixer in the middle and scrape the dough from the sides of the bowl.
- Add the shortening. Knead on level 6 for another 5 minutes. The dough should be soft, smooth, and easily lift from the bowl without sticking to your hands.
- Lightly grease a large bowl with butter or oil spray. Transfer the dough into the bowl. Cover the bowl with plastic wrap and let it rest in a warm part of your room, until the size triples, about 2 hours.
- Prepare the custard while the dough is resting. Mix the cornstarch, all-purpose flour, and half of the sugar together in a small bowl.
- Place the egg yolks in a large bowl. Stir a few times to mix the yolks.
- Add the milk and the remaining half of the sugar into a small saucepan. Heat over medium heat. Stir occasionally to dissolve the sugar completely. Cook until it reaches about 120 °F/ 49 °C (no more than 150 °F / 65 °C). You might see a few bubbles here and there. If the milk starts foaming, it's too hot.
- While the milk starts to get warm, add the dry ingredients (from step 1 of the custard) into the bowl with the egg yolks. Whisk until it forms an even paste. Do not add the dry ingredients too early, because the sugar will change the texture of the eggs.
- Add the warm milk into the egg yolk mixture, about 1/4 cup at a time. Whisk constantly until the milk is fully incorporated into the paste. Continue to add more milk, a 1/4 cup at a time and continuously stirring, until it forms a thin, smooth mixture and all the milk is added.
- Return the mixture back to the pot (the one you used to heat the milk). Heat over medium low heat and stir constantly, until the mixture thickens, 5 minutes or so. Keep cooking and stirring, until you can draw a line on the bottom of the pot using a spatula. (Note, the custard will start to thicken suddenly, like a switch was flipped. So you should keep a close eye on it.)
- Remove the pot from the stove immediately. Add the butter and vanilla extract. Stir to mix well.
- Line a large, deep plate with plastic wrap. Place a large mesh strainer on top.
- Pour the custard into the lined plate through the strainer to smooth out the texture. Use a spatula to press the custard through the strainer if any lumps remain.
- Cover the custard with plastic wrap. Press the wrap against the custard, so it won't form a skin once it's chilled.
- Chill the custard in the fridge until it's cooled, 2 hours or so. Or in the freezer for 30 mins.
- Cut some parchment paper into 3" (7 cm) squares to hold the buns. You'll need 16 squares.
- Punch the air out of the dough. Transfer it onto a lightly oiled working surface. Knead a few times to make the dough into a round ball. Divide the dough into 16 even pieces by cutting it into 2 even strips, then further cutting each strip into 4 small pieces. Each piece of dough should weigh 27 grams. Use your hands to roll and shape the dough pieces into dough balls.
- Wrap the buns one at a time.
- Flatten the dough ball using your palm. Use a rolling pin to roll a dough ball into a round disc that is thick in the middle and thin on the edges, about 2.5 to 3" (6 to 7 cm) in diameter. Carefully remove it from the surface and place it onto your palm.
- Place about a heaping tablespoon of custard onto the center of the wrapper. Press the custard into the dough to release any air bubbles within the custard. Use your other hand to gather the wrapper onto the top of the custard filling. The dough sheet will start to form pleats and retain its round shape.
- Once done, place the custard bun onto one of the cut parchment squares, pleated-side-down, then place it on a plate. Loosely cover it with plastic wrap to prevent them from drying out. Repeat the process to wrap the rest of the buns.
- Set a stopwatch (or timer) after wrapping the first bun, to keep track of the resting time. You need to rest the buns for 20 to 30 minutes before steaming.
- Depending on the size of your steamer, you might need to steam the buns in batches. What I usually do is prepare the steamer after wrapping half of the buns, so some of them are ready to be cooked as you work on the rest.
- To prepare the steamer, add about 3" (7 cm) of water to the pot and heat over medium-high heat until the water starts to boil. Place the rested buns onto the steamer rack, leaving at least 2" (5 cm) in between, because the buns will expand a lot as they cook.
- Cover and let steam for 10 minutes. Once done, remove the steamer rack and place it onto a trivet. Uncover the steamer rack carefully. Let the steam out and then transfer the buns onto a serving plate. Let the buns cool for 5 minutes before eating.
- Cook the rest of the buns using the same method.
- The custard buns taste best when they are still warm, but you can serve them at room temperature, as well.
- Once the buns have cooled completely, place them in a sealed container at room temperature, if serving the same day.
- You can store the buns for 2 to 3 days in the fridge. To serve, heat up the buns until warm using the microwave.
Nutrition Facts : ServingSize 1 serving, Calories 121 kcal, Carbohydrate 21.5 g, Protein 2.8 g, Fat 2.7 g, SaturatedFat 1.2 g, Cholesterol 43 mg, Sodium 14 mg, Fiber 0.5 g, Sugar 8.1 g
PERSIMMON PUDDING WITH HARD SAUCE
An old-fashioned steamed pudding may not be your traditional Thanksgiving Day dessert, but it is a tradition on our Thanksgiving table. You will need a pudding mold and persimmons, a beautiful orange fruit that looks like an apple. The persimmons will need to be quite soft, almost overripe to the touch. Persimmons taste like a cross between a peach and an apricot, but they are a little tart. The pudding should be served slightly warm, which makes the hard sauce - one of the best tastes - melt.
Provided by Food Network
Categories dessert
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- To make the pudding, in a large bowl, cream together the butter and sugar with an electric mixer at medium speed. Add the flour, 1/2 cup at a time, alternating with the persimmon pulp, brandy, eggs, and baking soda mixture. Stir in the vanilla, spices, walnuts, and raisins and mix on low until the butter comes together, about 5 minutes.
- Butter the top and bottom of a 2-quart pudding mold with a lid. Spoon in the mixture. Put the buttered lid on tightly and lock into place. Put the mold in a bigger pot filled with water to come halfway up the side of the mold; cover the pot. It is necessary to have a well-buttered mold and enough water for ample steam for this pudding to come out right. Bring the water to a simmer and let simmer over medium-low heat for about 2 hours. Make sure the water doesn't evaporate; add more hot water if it does. The pudding should be checked with a cake tester. When the tester comes out clean, the pudding is done. Take the mold out of the water and unmold when cool, 1 to 2 hours.
- While the pudding is steaming, prepare the hard sauce. Cream the butter and sugar together with an electric mixer. Beat in the brandy. Chille at least 1 hour. Serve with the warm pudding.
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- Butter and flour one 8-cup metal pudding mold with center tube and lid, then generously spray mold with nonstick spray. Butter, flour, and spray lid. Bring large kettle of water to boil. Place round cake rack in bottom of deep pot large enough to hold pudding mold. Whisk 1 1/2 cups flour and next 5 ingredients in medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture and beat until blended. Beat in persimmon puree and lemon juice.
- Spoon batter into pudding mold; cover with lid. Place pudding mold on cake rack in pot. Add enough boiling water to come halfway up sides of mold. Return water to boil, cover pot, then reduce heat and simmer until top of pudding feels firm to touch and tester inserted near center comes out clean, adding more simmering water to pot to maintain water level, about 2 hours.
- Remove mold from pot. Uncover pudding; let cool. Invert onto plate. DO AHEAD Can be made 2 days ahead. Cover; let stand at room temperature.
- Bring apricot preserves to simmer in small saucepan. Strain through fine strainer set over bowl. Using pastry brush, spread preserves over outside of pudding. DO AHEAD Can be made 8 hours ahead. Cover and let stand at room temperature.
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- Materials. To make a proper persimmon pudding, you will need the following materials, in particular a 1 qt pudding basin. A pudding basin looks like an ordinary bowl, except (as shown in the picture) it has a raised ring around the bottom with gaps in it.
- Ingredients. The ingredients you will need are: 1 cup persimmon flesh (about 2 persimmons the size of a fist) 3⁄4 cup sugar. 1 large egg. 2 tablespoons softened butter.
- Heat Water and Mix Some Ingredients. Fill the stock pot halfway with water and insert your ring mold (or rack) in the stock pot. Place the pot on medium heat.
- Mix, Mix, and Mix... Plus Mixing. Place the cinnamon, baking soda, and flour in a bowl and whisk until well-mixed. Add the flour mixture to the persimmon mixture and stir by hand until the flour is incorporated and there are no lumps.
- The Fun Part - Butter As Waterproofing. Take a piece of parchment or wax paper large enough to cover the pudding basin with room to spare and butter it.
- The Hard Part - Making a Watertight Seal With Butter and Building a Handle. Wrap the foil around the bowl, taking care not to pull the pleat out.
- Immerse... and Wait. Place the pudding in the stock pot on top of the ring or rack and cover with the lid. Verify that the water is at least halfway and no more than 2/3 the way up the side of the pudding basin.
- Plate and Enjoy Your Persimmon Pudding! So you waited 15 minutes right? Cut the strings and gently remove the foil and paper from the top of the basin.
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