*  Exported from  MasterCook  *
 
  Steamed Persimmon Pudding
 
 Recipe By     :Mondavi Winery
 Serving Size  :  6  Preparation Time :0:00
 Categories    :Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3 very ripe, soft persimmons (about 1 pound) stemmed
      1/2 cup (4 ounces) unsalted butter, softened
      6 tablespoons packed light brown sugar
      6 tablespoons granulated sugar
      1 large egg, beaten
      1 cup sifted unbleached all-purpose flour
      1 3/4 teaspoons baking soda
      1 teaspoon ground cinnamon
      1/4 teaspoon salt
      1/2 cup milk
      1 teaspoon pure vanilla extract
 
      In blender or food processor, puree persimmons (with skins); set 
 aside. In large
      mixer bowl, beat butter and sugars until light and fluffy. Mix in 
 egg to blend
      thoroughly. Into another bowl, sift the dry ingredients and mix 
 into butter mixture
      alternately with milk in three additions. Mix in persimmon puree 
 and vanilla to blend
      thoroughly. Generously butter a 1-quart mold. Pour batter into mold 
 and cover tightly
      with a buttered lid or aluminum foil. Place a rack in a pot taller 
 than the mold. Place
      the mold on rack and add enough boiling water to come halfway up 
 side of mold.
      Cover the pot with a lid or aluminum foil. Steam pudding over 
 medium heat on the top
      of the stove or in a preheated 325-degree oven 1 1/2 hours, 
 checking frequently and
      adding boiling water to maintain correct level. Remove mold from 
 pot to cooling rack.
      Remove lid; set aside mold until lukewarm. Unmold onto plate and 
 serve warm or at
      room temperature.
 
      This pudding is always a well-received gift during the holidays. 
 Just place the pudding
      on a dish and tie it all up in cellophane and ribbon!