Steamed Persimmon Pudding with Cinnamon Crème Anglaise

Name: Steamed Persimmon Pudding with Cinnamon Crème Anglaise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 355 milliliters all purpose flour; 59 milliliters apricot preserves; 2 teaspoons baking powder; 2 larges eggs; 0 teaspoons ground cinnamon; 1 teaspoons ground ginger; 0 teaspoons ground nutmeg; 1 Tbsp fresh lemon juice; 0 teaspoons fine sea salt; 177 milliliters fresh persimmon pulp (from about 2 large Hachiya persimmons, pureed in processor); 355 milliliters sugar; 118 milliliters (1 stick) unsalted butter, room temperature

Steamed Persimmon Pudding with Cinnamon Crème Anglaise might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 360 calories, 4g of protein, and 13g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of eggs, butter, baking powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Butter and flour one 8-cup metal puddingmold with center tube and lid, thengenerously spray mold with nonstick spray.Butter, flour, and spray lid. Bring largekettle of water to boil.

Ingredients you will need

Butter

All Purpose Flour

Water

Place round cakerack in bottom of deep pot large enough tohold pudding mold.

Equipment you will use

Pot

Whisk 1 1/2 cups flourand next 5 ingredients in medium bowl.Using electric mixer, beat sugar and butterin large bowl until fluffy.

Ingredients you will need

Sugar

Equipment you will use

Hand Mixer

Whisk

Bowl

Add eggs 1 at atime, beating well after each addition.

Ingredients you will need

Egg

Addflour mixture and beat until blended. Beat inpersimmon puree and lemon juice.

Ingredients you will need

Lemon Juice

Spoon batter into pudding mold; coverwith lid.

Place pudding mold on cake rackin pot.

Equipment you will use

Pot

Add enough boiling water to comehalfway up sides of mold. Return waterto boil, cover pot, then reduce heat andsimmer until top of pudding feels firm totouch and tester inserted near center comesout clean, adding more simmering water topot to maintain water level, about 2 hours.

Ingredients you will need

Water

Equipment you will use

Pot

Remove mold from pot. Uncoverpudding; let cool. Invert onto plate.DO AHEAD: Can be made 2 days ahead.Cover; let stand at room temperature.

Equipment you will use

Pot

Bring apricot preserves to simmerin small saucepan. Strain through finestrainer set over bowl. Using pastry brush,spread preserves over outside of pudding.DO AHEAD: Can be made 8 hours ahead.Cover and let stand at room temperature.

Ingredients you will need

Apricot Preserves