Steamed persimmon pudding from The Beekman 1802 Heirloom Dessert Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden by Brent Ridge and Josh Kilmer-Purcell and Sandy Gluck

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MsMonsoon on October 22, 2025

    First time making a steamed pudding! Used a 6-cup gourd-shaped pudding mold with lid. Steaming 1.5 hours may have left it a bit underdone so I’d go closer to 2 hours next time. Lovely spice flavor with a good amount of cinnamon, nutmeg, and clove. Served with vanilla whipped cream, though not the method listed in the recipe which uses confectioner’s sugar.

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