An Artist's Quest

Posts tagged “steamed pudding

A Delicious Cliffhanger

274.lemon sauce

My Aunt Lorraine’s Lemon Sauce to go with the steamed Persimmon Pudding

Hey all I left you with cliffhanger a couple of days ago when I wrote about my Aunt Lorraine’s persimmon steamed pudding. well I’m here to let you know it was delicious! So moist and flavorful. It was equally delicious the next day.  Several of you observant readers wondered about the lemon sauce mentioned at the bottom of the recipe. So I left that off and it adds a wonderful tang to this smooth sweet delight.  So here it is not a cliffhanger any more- It worked just fine in the Bundt pan. Lemon Sauce recipe above and the Persimmon Steamed Pudding itself below- I’m going to try it with gluten free flour next….. uh oh another chiffhanger!

274.steamed persimmon pudding

The  Persimmon pudding unadorned above and the lemon sauced version on an exuberant bed of whipped cream thanks to my husband and his new whip creamer contraption!

 

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Giving Thanks for Steamed Pudding & Time

273.persimmons

I went for an early morning walk today. I was on a mission to pick persimmons to make steamed persimmon pudding. There are several persimmon trees here at The Bishop’s Ranch and as always there was an abundance of persimmons. Yesterday I noticed that most were gone or fallen to the ground, or pecked to the stem by grateful ravenous birds; birds who can’t believe their luck to find such a treat just days from a solstice dark night. This frosty morning I realized that if I don’t get some now I wouldn’t be able to make my Aunt Lorraine steamed pudding.

My Aunt Lorraine turned 90 this October and I brought her some stone hard persimmons as a gift. As a thank you she sent me her recipe for steamed persimmon pudding… and in her Christmas card I got this week she asked me if I’d made it yet. So you can see I felt duty bound to honor this women with the making of a steamed pudding!

As I often do I started making the recipe before reading through the entire directions. My batter was made before I realized I’d need a “6 cup greased metal mold” – opps – I could picture what I think I need, my grandma had all these copper decorative pans with fluted sides – I think that’s what I need – all I have is a Bundt pan – it will have to do. As I read on I realized I need to fit this Bundt pan into a large kettle – it just fits! Uh oh how do I get it out? I need to put water in the bottom of the pan… with a bit of kitchen twine and some knotting skills I managed to rig a string lift to check the water. Now I’m ready to go! What? “Steam for 2 ½ hours”. With time on my hands I did this little painting of some persimmons waiting on my windowsill. Still more time and I’m writing this blog and connecting with you… still 59 minutes to go, I guess I should clean the kitchen now. But not before I give thanks for persimmons, and family recipes, and the gift of time for this disorganized cook to paint and ponder and reach out to you.

Be well this holiday season and take time, however it presents itself, to give thanks for all the beauty and love swirling around the long dark nights and short crisp days of Solstice.

273b.recipe

This is my Aunt Lorraine’s recipe, I can’t say how it came out because it’s still on the stove… but the batter was tasty! 49 minutes to go and fingers crossed that I can get it out of the Bundt pan!