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MARION CUNNINGHAM'S STEAMED PERSIMMON WALNUT PUDDING

"This is a great recipe for winter gatherings. I serve it to friends to top off meals, but it's also good the next morning for breakfast! It keeps well in the freezer too, so I usually have some on hand in case someone asks me about it. Now, some of my friends use the same recipe and make it for me...and often times I think theirs tastes better!"  Marion Cunningham
Prep Time: 20 min
Servings: 8

Ingredients:

• 1 cup pureed persimmons (about 3 persimmons with skins removed)
• 2 teaspoons baking soda
• 1/2 cup (1 stick) butter
• 1½ cups sugar
• 2 eggs
• 1 tablespoon lemon juice
• tablespoons rum
• 1 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup California walnuts, pieces
• 1 cup raisins

Directions:

PREPARE YOUR MOLD AND STEAMER:
1. Fill a kettle that is large enough to hold a 2-quart pudding mold with enough water to come halfway up the sides of the mold.
The mold must have a lid or be snugly covered with foil while steaming. (A coffee can with a plastic lid works well.)
Also, there must be a rack or Mason jar ring on the bottom of the mold in the kettle to allow the water to circulate freely while the pudding is steaming.
Be sure to butter the mold.

2. Bring water to a boil over medium hear while you are mixing the pudding batter.

PREPARE THE PUDDING:
1. Put the persimmon puree in a small bowl and stir in the baking soda. The persimmon mixture will be quite stiff. Set aside while mixing the other ingredients.

2. Cream the butter and sugar, and then add the eggs, lemon juice and rum, and beat well.

3. Add the flour, cinnamon and salt, and stir to blend.

4. Add the persimmon mixture and beat until well mixed, and then stir in the walnuts and raisins.

5. Spoon the batter into the mold, cover and steam for 2 hours. Remove from the kettle and let stand for 5 minutes.

6. Turn onto a rack to cool slightly and serve warm.

7. Serve with unsweetened whipped cream.

Recipe courtesy of California Walnut Board