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Sticky Salty Toffee Persimmon Pudding

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins


  • 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. 


Serving: 6g