Steamed Persimmon Pudding | Williams Sonoma

Name: 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

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Steamed Persimmon Pudding For this recipe, choose 2 bright orange Hachiya persimmons that have the stem and leaves still attached.

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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