Persimmon Pudding with Cinnamon Cream
Baking and Desserts • British
Description
Persimmon Pudding with Cinnamon Cream
Ingredients
- Wheat Flour 1½ cups
- Baking Powder 1½ teaspoons
- Grated Ginger Root ½ teaspoon
- Nutmeg ¼ teaspoon
- Ground Cinnamon ¼ teaspoon
- Ocean salt ¼ teaspoon
- Sugar 2 cups
- Butter 5 oz
- Farm fresh eggs 2 pieces
- Persimmon 2 pieces
- Meyer Lemon Juice 1 tablespoon
- Apricot Jam ¼ cup
- Milk 2 cups
- Cinnamon 1 piece
- Egg white 6 pieces
Step-by-Step Guide
Step 1
For the cream, pour the milk into a saucepan and add a broken cinnamon stick, without seeds. Bring to a boil, remove from heat, cover, and let sit for 1 hour. Whisk the yolks, 5 tablespoons of sugar, and a pinch of salt. Bring the milk back to a boil and carefully incorporate it into the yolk mixture. Place over medium heat for about 3 minutes, stirring constantly until the cream thickens. Remove from heat, transfer to a bowl, and let cool.
Step 2
Grease a pudding mold with a hole in the center with butter and lightly dust with flour. The mold should have a lid, which should also be greased and dusted with flour. In a bowl, mix 1.5 cups of flour, baking powder, ginger, nutmeg, cinnamon, and salt. In another bowl, beat the butter with sugar using a mixer until creamy. Add the eggs one at a time, then gradually incorporate the dry ingredients. Puree the persimmons in a blender to make 0.75 cups and add to the batter along with the lemon juice.
Step 3
Pour the mixture into the mold and cover with the lid. In a large pot, bring water to a boil and carefully place the mold with the batter inside, ensuring that the water covers half of the mold. Bring the water back to a boil, reduce the heat, cover the pot with a lid, and cook for about 2 hours until done. Remember to check the water level.
Step 4
Remove the mold, open it, and let it cool. Then transfer to a serving dish. Heat the apricot jam and spread it over the top of the pudding. Serve with English cream.
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