Steamed Persimmon Pudding with Bourbon Sauce

We blog about this recipe here.

Steamed Persimmon Pudding with Bourbon Sauce

Pudding adapted from Bon Appetit, December 1982.


  • 1 c fresh persimmon puree, made from about 3 peeled, very ripe (like wrinkly on the outside with creamy flesh) Hachiya persimmons (do not use the squattier, paler Fuyu persimmons)
    2 tsp baking soda
    1/2 c butter
    1 1/2 c sugar
    2 eggs
    2 T bourbon – or dark rum
    1 T fresh lemon juice
    1 c flour
    1 tsp cinnamon
    3/4 tsp Diamond kosher salt
    2/3 c pecans, coarsely chopped

    Grease a 2 quart pudding mold. Combine persimmon puree and baking soda in small bowl and blend well. Cream butter with sugar in large bowl until light and fluffy. Beat in eggs, rum and lemon juice.  Add flour, cinnamon and salt and mix well. Stir in persimmon puree and pecans.

    Spoon batter into prepared mold.  Snap lid onto mold. Set mold on a rack in very large pot. Add enough water to come halfway up the sides of the mold.  Bring the water to a boil, then reduce the heat until the water is at a simmer.  Cover the pot and steam pudding, maintaining water at a simmer until tester inserted in center of mold comes out clean, about 2 hours.


    • 1/4 c – 1 c sugar (we go for the 1 c sugar with this pudding recipe)
    • 1/2 c (1 stick) butter
    • 2 egg yolks or 1 whole egg
    • 2 to 4 T bourbon

    Heat the sugar and butter in a small saucepan over low heat, stirring, until the butter melts and the sugar dissolves. Place the egg yolks in a mixing bowl and VERY slowly pour the warm butter mixture into the bowl, whisking constantly.  Stir in the bourbon to finish the sauce, varying the amount of bourbon according to your taste preferences. If you are not serving the sauce immediately, cover and keep it warm.

    Recipe brought to you by and Andy and Ann

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