Salty Sticky Toffee Persimmon Pudding


Sticky Salty Toffee Persimmon Pudding |

Thanksgiving is all about pie. But if you can believe it, there are people out in the world that dislike pie. I know many of them; they prefer cake or cookies or ice cream. While part of me would like to talk all sorts of trash on them, I sort of get it.

I used to dislike fruit pies and would skip the fruit part all together and just dip the crust in whipped cream. That was before I learned that there are apples in the world that should be baked and others that should never ever be touched with heat. This made the world of difference.

Because these people who hate pie exist, I wanted to give you an alternative. This persimmon pudding is like a spongy cake with hot salty and sticky toffee sauce poured on top. It’s warm and soft and salty and sweet and ahhh! I made this a couple times and each time I was like, This might be better than apple pie!

Sticky Salty Toffee Persimmon Pudding |

For this recipe, I teamed up with McCormick Gourmet to bring you a spin on a traditional favorite. This spin includes my favorite fall fruit: the hachiya persimmon.

There are two types of persimmons: fuyus and hachiyas. Fuyas are round and stout and eaten best when they’re firm.

They’re perfect for salads or even in stuffing. Hachiyas should be eaten when they’re very, VERY soft. The ones I had were so soft I thought they were going to burst.

Sticky Salty Toffee Persimmon Pudding |

With hachiyas you can make cookies…but really you should make this. I love those cookies, but this is a million times better.

This is a mash-up of the old British dessert, sticky toffee pudding, and the American classic, persimmon pudding. Why these two haven’t merged to make one is beyond me; it’s a marriage that makes complete sense.

Sticky Salty Toffee Persimmon Pudding |

Sticky Salty Toffee Persimmon Pudding |

In other news, I’m completely obsessed with Serial and the worst part about Thanksgiving is that they’re skipping a week and we’ll have to wait for the first Thursday in December to get another episode. I’ve thought a lot about the case, in sort of obsessive ways, but mostly I’m just hoping we find out what really happens. Are you listening? If you haven’t, I am completely jealous you can listen from the beginning. Listening to each episode as you prep Thanksgiving sounds like a day from heaven. DOOO IT!

Sticky Salty Toffee Persimmon Pudding |

Sticky Salty Toffee Persimmon Pudding

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes


  • 1 cup hachiya persimmon pulp, 3 very soft and ripe hachiya persimmons
  • 1/4 teaspoon baking soda
  • 1/2 cup white granulated sugar
  • 1/2 cup light or dark brown sugar
  • 2 tablespoons melted butter
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/4 teaspoon McCormick Gourmet Ground Saigon Cinnamon 
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1/3 cup light or dark brown sugar
  • 1/4 vanilla bean, scraped 
  • 3 tablespoons heavy cream 
  • Plus more salt for garnish


  • Preheat the oven to 325 degrees F. In a 4-cup measuring cup, measure out the persimmon pulp; give it a good mash with a fork until it’s resembles a smooth(ish) puree. Stir in the baking soda, white granulated sugar, brown sugar, melted butter, egg and vanilla extract
  • In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon and salt. Pour the wet ingredients into the dry ingredients and mix until combined, being sure not to over mix the batter. Transfer to a 7-inch round baking dish (alternatively you could use a 8x5 or 9x5-inch loaf pan). Bake in the oven for 45 to 50 minutes, until the center puffs up slightly and the edges pull away from the pan. 
  • While the pudding is baking, make the toffee sauce. In a small bowl, mix together the vanilla bean caviar and brown sugar together. In a medium saucepan, set over medium low heat, add the vanilla brown sugar and butter. Cook until the butter has melted and the brown sugar begins to caramelize, about 2 to 3 minutes. When the brown sugar begins to bubble, add the heavy cream and stir. Cook for an additional 3 minutes. During this time the toffee sauce will thicken and reduce by a little bit.
  • When the persimmon pudding comes out of the oven, pour the warm toffee sauce over the pudding and sprinkle with a few generous pinches of sea salt. 
Nutrition Facts
Sticky Salty Toffee Persimmon Pudding
Amount Per Serving (6 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

(This post is sponsored by McCormick Gourmet. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

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Leave a Reply

  • Reply Maureen | Orgasmic Chef November 22, 2014 at 10:20 pm

    This is new to me but it sounds delicious. Rather like sticky date pudding but high class. 🙂

  • Reply Katrina @ Warm Vanilla Sugar November 23, 2014 at 12:15 am

    WOW – such a unique and pretty dessert! Way to switch up Thanksgiving in the best way possible!

  • Reply Ellie Davis November 23, 2014 at 2:07 am

    I’ve been looking for a dessert idea for my uni friends’ Christmas meal and I think this might just be the one! Looks delicious.

  • Reply Jessica Rose November 23, 2014 at 2:57 am

    The recipe says it serves six…not with me around it won’t!!

  • Reply Minna November 23, 2014 at 6:06 am

    My eyes just jumped out of my head- I grew up with persimmons and recently discovered a weakness for toffee pudding, so this is a match made in heaven. Thanks so much for sharing, Adrianna!

  • Reply Hana November 23, 2014 at 8:56 am

    Looks tasty!!! How do you think the caramel would hold up if I were to bake it at home and take it with me to my friends house for thanksgiving? Or is it best served with warm caramel?

    • Reply Adrianna Adarme November 23, 2014 at 12:36 pm

      You can actually reheat the caramel over the stove. I did this and it reheated like a champ. You might need to stir in a teeny splash of heavy cream to just get it started because it will thicken as it cools quite a bit.

  • Reply Salty Sticky Toffee Persimmon Pudding - The Recipe Daily November 23, 2014 at 11:51 am

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  • Reply naleśniki November 23, 2014 at 2:11 pm

    Looks amazing!

  • Reply Chrissy November 23, 2014 at 4:37 pm

    I confess that I’m a pie hater (particularly fruit pies. I don’t like my fruit cooked), but I LOVE sticky toffee pudding and those types of desserts, so this is right up my alley. I may bring it to thanksgiving since I already know that there will be both pumpkin and chocolate pie there, and I much prefer this. Thanks and Happy Thanksgiving!

  • Reply Belinda November 23, 2014 at 9:00 pm

    I’ve seen you post some lovely persimmon recipes I the past and I always wistfully think to myself “Yeah, I’ll have a crack at that” but persimmons never last long enough in this house to have anything done to them other than be eaten fresh. This one may tip me over the edge though with the caramel sauce. I’ve only ever been able to get the hard ones here in Australia but they can ripen up to be quite soft but still be sweet and tart. I’m hoping I can hold out long enough for them to be ready to bake with this time.

  • Reply rebecca November 23, 2014 at 11:57 pm

    What a great idea! I can’t wait to bake this 🙂
    Thanks for sharing

  • Reply Erika November 24, 2014 at 5:17 am

    I’m addicted to Serial.. I don’t think I would make it through the ridiculous traffic in Atlanta without it. This sticking toffee looks amazing and would be great for the holidays.

  • Reply Kim November 25, 2014 at 12:16 am

    This looks so good! I can’t always get persimmons. Do you think I could substitute canned pumpkin? I know it would taste good, I’m just not sure how it would affect the moisture of the final product. Aren’t ripe persimmons quite a bit wetter than canned pumpkin? What do you think?

    • Reply Adrianna Adarme November 25, 2014 at 11:35 am

      Hmm…I’m not sure. It would be super risky because persimmon pulp and pumpkin puree are very different–it’s must wetter than pumpkin puree and the viscosity and sugar levels are also super different. I’d say if you give it a go, definitely hold off on making the toffee sauce until you know the pudding itself worked!

  • Reply Myndi November 25, 2014 at 1:27 pm

    This looks amazing! I am also hooked on Serial. Sooo good. May I ask where you found your little white enamel pot? It’s such a handy size! I’ve been on the lookout for one just like it.

  • Reply Kate November 25, 2014 at 6:26 pm

    A friend offered the best theory I’ve heard so far: Hae had something on Jay, threatened to tell Stephanie, so Jay convinced her to meet him and strangled her to keep her quiet.

  • Reply Helka November 30, 2014 at 3:52 am

    This was probably the first time I used persimmons in baking, but I’m glad I did! I only had quite ripe persimmons of the firm variety (never seen hachiyas here), but they pureed nicely with immersion blender. Hopefully one day I can try this with hachiyas to find out how the taste compares.

    • Reply Adrianna Adarme November 30, 2014 at 10:15 am

      WHOA! Who knew you could do this. This is awesome. Very good to know. So glad you loved it! xox

  • Reply francesca December 2, 2014 at 2:33 am

    I tried getting into this American Life – I can’t get into it… but I totally can get into allll dat pudding.

  • Reply 20 Perfect Uses for Persimmons – CA Grown December 8, 2014 at 12:04 am

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