 |
| A fuyu persimmon fruit (Photo credit: Wikipedia) |
Fuyu and Hachiya are the most common persimmon types. The Fuyu is firm and crunchy when ripe, while the acorn-shaped Hachiya is quite soft. For this recipe, choose 2 bright orange Hachiya persimmons that have the stem and leaves still attached. Hachiya persimmons ripen after the first frost are often sold rock hard. To hasten the ripening, place them in the freezer for 4 hours. As they thaw, they will become very soft. Cut away the top of the persimmon, scoop out the pulp, and whirl briefly in a food processor before pressing through a sieve with a wooden spoon to remove any fibers.
Steamed persimmon pudding recipe needs just that thawed persimmon to complete the pudding. Hachiya persimmon can be used for this but even Fuyu persimmon can be also used for its perfection.
You will need:
Vegetable oil spray
1 1/2 cups (7 1/2 oz/235 g) unbleached all-purpose (plain) flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup (4 oz/125 g) unsalted butter, at room temperature
1 1/2 cups (12 oz/375 g) sugar
2 large eggs
1-2 Hachiya persimmons, peeled and mashed to make 3/4 cup (6 oz/185 g) pulp
2-3 tablespoons apricot jam
Sweetened Whipped Cream
Here's how:
Choose a pot large enough to contain a 4-cup (1 qt/1-1) metal pudding mold with lid and a wire rack to hold the mold above the pan bottom. Place the rack and mold in the pan and add water to come halfway up the side of the mold. Remove the mold and bring the water to a boil. Coat the mold interior and lid with vegetable oil spray.
In a bowl, whisk together the flour, baking powder, salt, and spices and set aside. In a stand mixer fitted with the paddle attachment, beat the butter until fluffy. Add the sugar and beat well. Add the eggs one at a time, beating after each addition. Add the flour mixture and mix well. Add the persimmon pulp and beat until smooth. Spoon into the prepared mold and secure the lid.
Lower the filled mold onto the rack in the saucepan of boiling water. Return the water to a boil, then reduce the heat so that it simmers vigorously. Check the water every 15-20 minutes and add boiling water as needed to maintain the level halfway up the side of the pudding mold. After 1 hour and 45 minutes, check the pudding by removing it from the water bath, opening the lid, and touching the center. If it is firm to the touch, insert a skewer or cake tester; it should come out clean. If it is wet and sticky inside, return it to the saucepan and continue to check it every 15 minutes. The cooking time will vary depending on the shape of the mold and the depth of the saucepan.
Remove the mold from the saucepan and let cool on a wire rack for 20 minutes. Invert the pudding onto a flat serving platter and tap the mold gently to release it.
In a small saucepan over low heat, heat the jam until it liquefies. Pour through a fine-mesh sieve set over a small bowl. Using a pastry brush, brush the jam over the outside of the pudding to give it a gloss. Serve at room temperature with whipped cream
No comments:
Post a Comment