Sticky Toffee Persimmon Pudding
This Sticky Toffee Persimmon Pudding is a mash-up between an English classic and an American persimmon pudding. This soft sponge is made with very ripe hachiya persimmons and topped with a sticky toffee.
Servings: 4 servings
Cost: $9
Equipment
- 1 (8-inch round cake pan)
Ingredients
Persimmon Pudding:
- 1 cup hachiya persimmon pulp from 3 very ripe hachiya persimmons
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup white granulated sugar
- 1/2 cup light or dark brown sugar
- 2 tablespoons melted unsalted butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
Sticky Toffee:
- 3 tablespoons unsalted butter
- 1/3 cup light or dark brown sugar
- 1/4 vanilla bean scraped
- 3 tablespoons heavy cream
- Flakey sea salt for garnish
Instructions
To Make the Persimmon Pudding:
- 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 or 8-inch round baking dish. Bake in the oven for 45 to 50 minutes, until the center puffs up slightly and the edges pull away from the pan.
To Make the Sticky Toffee:
- In a medium saucepan, set over medium low heat, add the butter, brown sugar and vanilla extract. 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.
To Assemble the Pudding:
- 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.
Video
Notes
Tips and Tricks:
- Alternatively you could use a 8x5 or 9x5-inch loaf pan.
- The persimmons should be VERY soft to the touch. Even bruised looking is ok.
Nutrition
Serving: 6g | Calories: 519kcal | Carbohydrates: 95g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 250mg | Potassium: 228mg | Fiber: 1g | Sugar: 70g | Vitamin A: 496IU | Vitamin C: 0.1mg | Calcium: 105mg | Iron: 2mg
