• Soak the blond raisins in hot water and roast the pecan nuts at 160°C for 6-8 minutes.

  Cut the persimmons in half and scoop out the flesh while discarding the skins.
  

Prepare all ingredients:

• Mix the persimmon puree in a small bowl with the baking soda.
  
• In a separate bowl whisk the egg yolks with 100 gr of sugar until pale colour.
  
• In yet another separate bowl whip the egg whites at low speed until they become frothy, then increase the speed to high and add the 20 gr of sugar to obtain soft peaks from the egg whites.
  
• Use a last bowl to sieve the flour and mix with the pumpkin spices and fleur de sel.
  

Combine the ingredients into a pudding mix:

• Gently combine the soft peaks of egg white with the egg yolk.
  
• Fold the mixed flour into the egg mixture.
  
• Add the melted butter and combine.
  
• Finally add the persimmon puree, bourbon, lemon juice and zest, the roasted pecan nuts and the drained raisins.
  

Steam the pudding:

• Grease the inside of the mould with a small knob of butter and place a piece of baking paper on the bottom of the tray.

  Transfer the persimmon mixture and fill up to ¾ of the mould and cover with thin foil.
  
• Steam the persimmon pudding for 30 minutes or until the pudding is cooked enough.
  
• Transfer the mould to a wire rack, remove the thin foil and let it cool.