Steamed Persimmon Pudding | Williams Sonoma

Ingredients

• Nonstick cooking spray
• 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1/2 cup (4 oz./125 g) unsalted butter, at room temperature
• 1 1/2 cups (12 oz./375 g) sugar
• 2 eggs
• 1 to 2 Hachiya persimmons, peeled and mashed to make 3/4 cup (6 oz./185 g) puree (see note above)
• 2 to 3 Tbs. apricot jam
• Sweetened whipped cream for serving