This recipe for persimmon pudding uses ripe Hachiya persimmons to create a moist and flavorful cake. The pudding is topped with toffee sauce and whipped crème fraîche for a delicious and indulgent treat.
this persimmon pudding recipe highlights ripe Hachiya persimmons. The moist, gooey cake brings out their spiced undertones with plenty of fragrant cinnamon and rounds out their honeyed sweetness with nutty brown butter. Mick likes to serve the pudding warm, topped with a drizzle of rich toffee sauce and a dollop of tangy whipped crème fraîche for a truly indulgent yet well-balanced treat.Make the persimmon pudding: Position a rack in the center of the oven and preheat to 350°F.
Lightly grease an 8-inch round cake pan with spray. (Alternatively, line the bottom of the pan with a circle of parchment.)Spoon the flesh from the persimmons into a blender or food processor, discarding the skins, and blend until smooth. Transfer 1½ cups (354 g) of the persimmon purée to a medium bowl (reserve any remaining purée for another use), add the milk, vanilla, and egg, and whisk together until smooth and well incorporated. Add the persimmon mixture to the flour mixture in thirds, gently folding after each addition just until no dry spots remain. (Be careful not to overmix.)Bake until the cake is golden brown and a tester inserted into the center comes out clean or with a few moist crumbs, 30–50 minutes. Transfer the pan to a wire rack to cool for 15 minutes, then invert the pan onto a serving plate or cake stand.Meanwhile, make the toffee sauce: To a medium heavy pot over medium-low heat, add just enough sugar to lightly coat the bottom of the pot. Cook, stirring continuously with a silicone spatula or wooden spoon, until the sugar begins to melt, about 2 minutes. Sprinkle in a little more sugar and continue cooking, stirring continuously and gradually adding the sugar a little at a time and allowing each addition to melt before adding more, until a caramel develops, 5–7 minutes. Continue cooking until the caramel is a deep amber color (watch closely so it doesn’t burn), about 2 minutes, then carefully add the crea
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