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This week our Christmas dish is an alternative to the traditional Christmas pud.

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Steamed Persimmon Puddings

Oriental - or Japanese - persimmon1 has to be used in this recipe. They become ripe in winter and so should be readily available2.



  • 2 cups persimmon pulp (about 10 large Kaki persimmons)
  • 4 tsp baking soda
  • ½ pound butter
  • 3 cups sugar
  • 2 tsps vanilla extract
  • 2 tabs brandy (or milk)
  • 2 cups flour
  • 2 tsp cinnamon
  • >½ tsp salt (optional)
  • 2 cups raisins
  • 1 cup chopped pecans (or walnuts)
  • Juice from 2 lemons or limes


You can make a ½ recipe if you think it will be too much (it's not!)

  1. Prepare persimmon pulp by taking out any bad bits, seeds

    and skin and then pulverising the rest in a wiz. Stir in

    the soda and set aside. This is essential when dealing

    with persimmons; the fruit will otherwise be astringent

    and not taste any good at all.

  2. Cream together the butter and sugar until fluffy. Beat in

    eggs, lemon juice, vanilla, and brandy and then the pulp.

    In another bowl sift flower with cinnamon and salt, stir

    into creamed mixture. Add raisins and nuts.

  3. Thoroughly grease 2 2-quart pudding moulds and their lids.

    Spoon mixture in and secure lid (making sure than no

    mixture reaches the top). Place in boiling water above

    steamer (a large pot with water will suffice) then cover

    the steamer with its lid. Steam for 2½ hours, adding

    more boiling water if needed. Cool 10 mins then unmold.

  4. Eat hot or cold. Served with brandied hard sauce.


Brandied Hard Sauce

  • 1 cup soft butter
  • 2 cups sifted powdered sugar
  • 6 tbs brandy


  1. Beat together ingredients in a hot pan. Cover and chill

    until needed.


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19.12.02 Front Page

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1Diospyros Kaki2Although somewhat expensive if you don't have your own plant, but it's worth it...

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