Steamed Persimmon Pudding with Cinnamon Crème Anglaise

Ingredients

• 1.5 cups flour 
• 0.3 cup apricot preserves 
• 1.5 teaspoons double-acting baking powder 
• 2 large eggs 
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon nutmeg 
• 1 tablespoon juice of lemon fresh
• 0.3 teaspoon sea salt fine
• 0.8 cup persimmon pulp fresh pureed (from 2 large Hachiya persimmons, in processor)
• 1.5 cups sugar 
• 0.5 cup butter unsalted room temperature (1 stick)

Equipment

• bowl
• sauce pan
• whisk
• pot
• hand mixer
• pastry brush

Directions

1. Butter and flour one 8-cup metal puddingmold with center tube and lid, thengenerously spray mold with nonstick spray.Butter, flour, and spray lid. Bring largekettle of water to boil.
2. Place round cakerack in bottom of deep pot large enough tohold pudding mold.
3. Whisk 1 1/2 cups flourand next 5 ingredients in medium bowl.Using electric mixer, beat sugar and butterin large bowl until fluffy.
4. Add eggs 1 at atime, beating well after each addition.
5. Addflour mixture and beat until blended. Beat inpersimmon puree and lemon juice.
6. Spoon batter into pudding mold; coverwith lid.
7. Place pudding mold on cake rackin pot.
8. Add enough boiling water to comehalfway up sides of mold. Return waterto boil, cover pot, then reduce heat andsimmer until top of pudding feels firm totouch and tester inserted near center comesout clean, adding more simmering water topot to maintain water level, about 2 hours.
9. Remove mold from pot. Uncoverpudding; let cool. Invert onto plate.DO AHEAD: Can be made 2 days ahead.Cover; let stand at room temperature.
10. Bring apricot preserves to simmerin small saucepan. Strain through finestrainer set over bowl. Using pastry brush,spread preserves over outside of pudding.DO AHEAD: Can be made 8 hours ahead.Cover and let stand at room temperature.
11. Serve pudding at room temperaturewith Cinnamon Crème Anglaise.
12. Bon Appétit