Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Persimmon Sticky Toffee Pudding
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- Level: Intermediate
- Total: 1 hr 10 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 798
- Total Fat
- 31 g
- Saturated Fat
- 17 g
- Carbohydrates
- 129 g
- Dietary Fiber
- 1 g
- Sugar
- 72 g
- Protein
- 6 g
- Cholesterol
- 104 mg
- Sodium
- 393 mg
This version of Britain’s famous sticky toffee pudding dessert replaces the usual dates with ripe Hachiya persimmons. The fruit lends a warm, honey-sweet flavor to the moist sponge cake that’s a cozy match for the buttery toffee sauce that bathes it. Persimmons come in two varieties: the Fuyu, which has a squat shape and flat bottom that resembles a beefsteak tomato, and Hachiya, which is more acorn-shaped with a tapered bottom. The bright-orange fall fruits have different qualities and for this dessert we chose soft, very ripe Hachiyas because their moist, jelly-like flesh gives the dessert the ideal mix of sweetness and fruity flavor. We baked the cakelets in mini bundt molds, which while nontraditional is an excellent way to increase nooks and crannies for trapping the irresistible caramel-like sauce.
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 798
- Total Fat
- 31 g
- Saturated Fat
- 17 g
- Carbohydrates
- 129 g
- Dietary Fiber
- 1 g
- Sugar
- 72 g
- Protein
- 6 g
- Cholesterol
- 104 mg
- Sodium
- 393 mg
Ingredients
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Directions
Special equipment:
a nonstick mini bundt pan with 6 cavities- Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously spray a nonstick mini bundt pan with 6 cavities with cooking spray.
- Whisk the flour, baking powder, baking soda and 1/4 teaspoon of the salt together in a medium bowl until well combined. Set aside. Melt 4 tablespoons of the butter and set aside to cool.
- Trim off the stems of the persimmons and use a spoon to scoop out the pulp. Place the pulp in a large bowl and discard any seeds. You should have about 1 1/2 cups pulp. Whisk in 1 1/2 cups of the brown sugar, the melted butter, the egg, grated ginger and 1/2 teaspoon of the vanilla extract. Whisk until the sugar is dissolved and all ingredients are combined but leave small pieces of persimmon in the batter. Whisk the dry ingredients into the persimmon mixture until just combined.
- Divide the batter evenly among the mini bundts, filling each about two-thirds of the way up. Bake until the cakes puff slightly and spring back when gently pressed with a fingertip, about 30 minutes. Let the cakes cool slightly in the pan set on a cooling rack, about 10 minutes. Flip the pan over to remove the cakes.
- While the cakes are baking, make the toffee sauce. Combine the remaining 6 tablespoons butter and 1/2 cup brown sugar in medium saucepan. Place over medium heat and cook until the butter melts and the sugar begin to caramelize, about 3 minutes. Stir in the cream and cook, stirring occasionally, until smooth and slightly thickened, 2 to 3 minutes. The sauce should stream off the spoon in a thin ribbon. Whisk in the bourbon, remaining 1/2 teaspoon vanilla and remaining 1/2 teaspoon salt until the salt dissolves. Serve the sauce hot over the warm cakes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Hachiya persimmons should be very ripe to provide you with the very sweet pulp that’s best for desserts like this one. They’re typically sold somewhat firmer than is ideal; if yours are on the firm side, place them in a brown paper bag, close the bag and let them ripen for 3 to 5 days.
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