Cakes & Quick Breads

Steamed Persimmon Pudding

Thanks again to Martha Stewart for her wonderful recipe. I’ve linked it below. I enjoyed making it very much, I think I accidentally went a little heavy on the nutmeg though. I would recommend it. I think it does need to be paired with a slightly tart cream though. I would use 50% cream and 50% sour cream mixed together with some icing sugar and vanilla extract or paste. It has the texture of almost yoghurt with an irresistible flavour. It comes across as very light, despite the cream.

Persimmon Pudding by Martha

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s