Sticky persimmon pudding will help you to discover and appreciate this rather rare fruit.
Although not often used in recipes, persimmons grow in warm regions around the world including China, Korea, Japan, Brazil, Spain, Turkey, Italy and Israel.
When ripe, persimmons look very much like tomatoes, but the flesh looks almost translucent with a subtle fragrance and delicious flavour. When making a pudding or cake with this product, the first impression of the batter is that of banana bread. Once baked, the cake looks dense, but the texture is moist and soft.
When the season started and persimmons were available at the market, we thought immediately of sticky date pudding, and so we are happy to share this persimmon recipe. Although ripe persimmons are delicious, we made this recipe using dried ones to result in a similar texture to a sticky date pudding.
What to serve with persimmon pudding?
Serving crème anglaise and caramel butter sauce over the warm pudding finishes this dessert perfectly and will shoot this recipe to the top of your dessert list!
Sticky Persimmon Pudding
- Soak the chopped persimmons with bicarbonate of soda into a bowl and keep aside for 30 minutes.
- Use an electric mixer to combine the butter, sugar and vanilla until a pale and creamy mixture.
- Add the eggs, 1 at a time, beat well after each addition.
- Mix in the flour and the baking powder.
- Drain the chopped persimmons and fold through the egg mixture and flour until well combined.
- Preheat the oven to 180°C. Grease and line the base of a cake pan (7cm deep x 22cm).
- Place the persimmon mixture into the prepared cake pan and bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean.
- Remove the cake from the oven and place on a wire rack before serving.
- Poking holes into the pudding to pour over your chosen sauce will stain the pudding sponge with darker colour as well as adding more moisture into the pudding.