Christmas Pudding

Christmas Pudding
Christmas Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    large ripe Hachiya persimmons

  • 1

    tablespoon baking soda

  • 1 1/2

    cups all-purpose flour

  • 1/2

    teaspoon sea salt

  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon freshly grated nutmeg

  • 2

    ounces (1/2 stick)soft butter

  • 1 1/2

    cups firmly packed brown sugar

  • 3

    eggs

  • 1/4

    cup dark rum

  • 2

    tablespoon fresh lemon juice

  • Grated zet of 1 orange

  • Grated zest of 1 lemon

  • 1

    teaspoon peeled minced fresh ginger

  • 1 1/2

    cups fresh cranberries, chopped

  • 1

    cup chopped pecans

Directions

Put a small heartproof bowl upside down in the bottom of a large stockpot. Add water to almost cover the bowl. Butter a 3 quart pudding mold. Cut the persimmons in half and spoon out the pulp into a blender or food processor. Puree until very smooth. You should have 1 1/2 cups puree. Transfer the puree to a bowl. Stir in the baking soda and set aside (the mixture will thicken). In a bowl combine the flour, sea salt, cinnamon and nutmeg, stir to blend. In a large bowl, using a whisk or an electric mixer on medium speed, beat together the butter and brown sugar until light and fluffy. Beat in the eggs, rum, and lemon juice. Stir in the puree. Gradually stir in the flour mixture until smooth. Stir in the orange and lemon zests, ginger, cranberries and nuts. Bring the water in the pot to a simmer over medium heat. Pour the batter into the prepared mold and smooth the top (the mold should be about two-thirds full). Cover tightly with the lid or with a piece of aluminum foil secured with kitchen twine. Put the mold on the bowl in the pot, cover the potand steam fo about 2 1/2 hours, checking the pan every hour to add more water as needed. To test, uncover the pudding; the top should spring back when lightly touched. Trsnsfer the mold to a wire rack and let the pudding rest in the mold for 15 minutes. Unmold the pudding onto a warmed serving plate, cut into wedges and serve warm.

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