Sticky Toffee Persimmon Pudding
Ingredients
The pudding
-
1
cup
hachiya persimmon pulp
-
1
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
ground cinnamon
-
¼
teaspoon
kosher salt
-
½
cup
white granulated sugar
-
½
cup
light or dark brown sugar
-
2
tablespoons
melted unsalted butter
-
1
large
egg
-
½
teaspoon
vanilla extract
-
1
cup
all-purpose flour
The sticky toffee
-
3
tablespoons
unsalted butter
-
⅓
cup
light or dark brown sugar
-
¼
of a vanilla bean
scraped
-
3
tablespoons
heavy cream
-
to taste
flaky sea salt
Instructions
- Preheat the oven to 325°F.
- Mash the persimmon pulp until smooth in a measuring cup.
- Mix in baking soda, sugars, melted butter, egg, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
- Combine wet and dry ingredients without overmixing.
- Transfer the batter to a baking dish and bake for 45 to 50 minutes.
- For the sticky toffee, melt butter with brown sugar and vanilla in a saucepan.
- Add heavy cream and stir until thickened.
- Pour the toffee sauce over the baked pudding and sprinkle with sea salt.
Nutrition Facts (estimated)
Servings
4
Calories
519
Total fat
14g
Total carbohydrates
95g
Total protein
5g
Sodium
250mg
Cholesterol
82mg
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