Steamed persimmon pudding was a staple of Sunset Magazine and Bay Area Junior League cookbooks in the late 20th century. This version is slightly adapted from *Taste the Taste Seasons* by Linda Brandt, published by Woodside-Atherton Auxiliary to Children's Hospital at Stanford. It makes a perfect dessert for Thanksgiving or Christmas when persimmons are in season. (If using Hachiya persimmons as recommended, make sure the fruit is completely soft and jelly-ripe to avoid the pucker factor of unripe persimmons.)

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