As the crisp air of autumn settles in and the leaves begin to twirl down from the trees, my mind often drifts to the comforting flavors of the season. This Sticky Toffee Persimmon Pudding has become my go-to recipe, a warm embrace on cozy evenings with loved ones. Imagine sinking your spoon into a moist, sponge-like cake infused with the sweetness of ripe hachiya persimmons, topped with a decadent sticky toffee sauce that oozes richness. This dish is not just a dessert; it’s a celebration of fall and the perfect way to impress guests at gatherings or simply treat yourself after a long day.
I stumbled upon this delightful fusion of American and British culinary traditions during one of my recipe explorations, and it instantly captured my heart—and taste buds. Serve it warm, maybe with a scoop of vanilla ice cream or alongside your favorite pumpkin spice latte for an extra touch of autumn charm. Trust me; this pudding will transport you to a cozy café tucked away in a quaint corner of the world. Let’s dive into this delightful recipe together!
Why is Sticky Toffee Persimmon Pudding irresistible?
Comforting Warmth: This dessert captures the essence of fall with its cozy ingredients, making it the ideal treat for chilly evenings.
Unique Fusion: The blend of American and British flavors creates a delightful twist that your guests won’t forget.
Easy Preparation: With just one bowl needed, you’ll spend less time cleaning up and more time savoring!
Decadent Topping: The sticky toffee sauce adds an indulgent touch, elevating your dessert game to a new level.
Crowd-Pleasing Delight: Whether shared with friends or enjoyed solo, this pudding dazzles every palate.
Don’t forget to serve it warm with a scoop of ice cream for that extra special touch—pure bliss in every bite!
Sticky Toffee Persimmon Pudding Ingredients
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For the Pudding
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Hachiya Persimmon Pulp – Use very ripe hachiya persimmons for the best pulp consistency and natural sweetness.
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Baking Powder – Helps the pudding rise to create a light, fluffy texture.
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Baking Soda – Reacts with the acidity of persimmons to enhance browning and fluffiness.
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Ground Cinnamon – Adds warm spice notes, perfect for a cozy fall dessert.
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Kosher Salt – Balances sweetness and enhances the overall flavor profile.
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White Granulated Sugar – Contributes sweetness and moisture to the pudding.
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Brown Sugar (light or dark) – Provides caramel notes and additional moisture.
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Unsalted Butter (melted) – Adds richness and a lovely moistness to the pudding.
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Large Egg – Binds the ingredients together and assists with leavening.
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Vanilla Extract – Infuses aromatic sweetness, enhancing the flavors throughout.
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All-Purpose Flour – The foundational structure for your pudding.
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For the Sticky Toffee Sauce
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Unsalted Butter – The base of the toffee sauce, providing creaminess and richness.
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Brown Sugar – Primary sweetness and caramel flavor, making the sauce truly indulgent.
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Vanilla Bean (scraped) – For an intense vanilla flavor and gourmet aroma.
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Heavy Cream – Adds creaminess and smooth texture to the toffee sauce.
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Flaky Sea Salt – A subtle garnish that enhances flavor and brings an exciting crunch.
Enjoy crafting this Sticky Toffee Persimmon Pudding that is sure to be a hit at your cozy fall gatherings!
How to Make Sticky Toffee Persimmon Pudding
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Preheat Oven: Start by preheating your oven to 325°F (160°C). This heating ensures even baking and helps achieve that perfect texture for your pudding.
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Prepare Persimmons: Mash the ripe hachiya persimmons in a measuring cup until smooth, aiming for about 1 cup. This will be the sweet and moist base of your pudding.
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Mix Wet Ingredients: In the bowl with the mashed persimmons, stir in the baking soda, white and brown sugars, melted butter, egg, and vanilla extract until everything is well combined and creamy.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. These dry ingredients are essential for giving your pudding structure and flavor.
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Combine Mixtures: Gently fold the wet ingredient mixture into the dry ingredients until just combined. Remember, overmixing can lead to a dense pudding—aim for a light, fluffy batter.
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Bake: Pour your batter into an 8-inch round baking dish. Bake for 45-50 minutes, or until the center is slightly puffed and the edges begin to pull away from the pan. The top should look set and golden.
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Prepare Sticky Toffee: In a saucepan over medium-low heat, combine butter, brown sugar, and vanilla. Stir until melted and bubbling, which should take about 2-3 minutes. Then, whisk in the heavy cream and cook for another 3 minutes until the sauce thickens beautifully.
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Serve: Once your pudding is out of the oven, generously pour the warm sticky toffee sauce over the top and finish with a sprinkle of flaky sea salt for an added crunch.
Optional: Pair with a scoop of vanilla ice cream for a heavenly treat!
Exact quantities are listed in the recipe card below.
Sticky Toffee Persimmon Pudding Variations
Let your creativity flow and customize this delightful recipe to match your tastes and dietary needs!
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Fuyu Persimmons: Substitute Fuyu persimmons for Hachiya ones if they’re unavailable; they provide a firmer texture.
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Nutty Addition: Add chopped nuts like walnuts or pecans for an exciting crunch and rich flavor. They bring an irresistible texture contrast!
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Spiced Up: Incorporate nutmeg alongside cinnamon for a deeper and more complex spice profile—perfect for cozy autumn evenings.
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Gluten-Free Twist: Use almond flour or a gluten-free flour blend to make a gluten-free version without sacrificing texture or flavor.
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Vegan Option: Swap the egg for flaxseed meal mixed with water (1 tbsp flaxseed + 2.5 tbsp water) and use plant-based butter for a delightful vegan dessert.
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Caramel Infusion: Mix in caramel bites into the pudding batter for pockets of gooey caramel sweetness. It’s like a hidden treasure in every bite!
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Citrusy Brightness: Add the zest of an orange to your batter for a fresh citrus kick that brightens up the flavors beautifully.
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Fiery Heat: Spice it up with a dash of cayenne pepper in the sticky toffee sauce for a surprising, sweet heat that will delight adventurous palates!
These variations not only allow you to personalize your dish, but they also promise a new experience each time you indulge in this delicious treat. Enjoy experimenting!
Make Ahead Options
These Sticky Toffee Persimmon Pudding preparations are perfect for busy home cooks! You can prepare the persimmon batter up to 24 hours in advance—just mix it and store it in an airtight container in the refrigerator. This not only saves you time but also allows the flavors to meld beautifully. The sticky toffee sauce can also be made ahead and refrigerated for up to 3 days; simply reheat it gently on the stove before serving for a rich, gooey topping. When you’re ready to enjoy your dessert, pour the batter into your baking dish and bake as usual, followed by the warm sauce for that delightful finishing touch. Trust me, your Sticky Toffee Persimmon Pudding will taste just as delicious!
Storage Tips for Sticky Toffee Persimmon Pudding
- Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days. Enjoy it warm by gently reheating in the oven or microwave!
- Fridge: If you prefer, you can refrigerate the pudding for 3-5 days. Make sure to cover it to maintain its moisture and flavor.
- Freezer: For longer storage, freeze the cooled pudding for up to 2 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container.
- Reheating: To reheat, remove from the freezer, thaw in the fridge overnight, and warm in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Enjoy your delicious Sticky Toffee Persimmon Pudding!
What to Serve with Sticky Toffee Persimmon Pudding?
As you savor this warm, spongy dessert, consider a few delightful accompaniments that will enhance its comforting flavors and textures.
- Vanilla Ice Cream: The cool creaminess melts beautifully into the warm pudding, creating a heavenly contrast.
- Spiced Chai Latte: This aromatic drink complements the warm spices of the pudding, making each bite even cozier.
- Toasted Pecans: Offering a crunchy texture, toasted pecans add a nutty flavor that pairs wonderfully with the sweet toffee.
- Caramel Sauce: For those who can’t resist extra sweetness, a drizzle of caramel sauce elevates the indulgence to new heights.
- Apple Cinnamon Compote: The tartness of apples combined with cinnamon echoes the pudding’s spices, providing a refreshing balance.
- Herbal Tea: A soothing chamomile or lavender tea can cleanse the palate, allowing the rich flavors to shine.
- Chocolate Drizzle: A whisper of dark chocolate brings a magnificent contrast to the sweet toffee sauce, adding an unexpected twist that chocolate lovers will adore.
- Pumpkin Spice Latte: Embrace the flavors of fall with this classic drink, enhancing the warmth of your dessert experience.
- Cranberry Sauce: A scoop of tangy cranberry sauce brightens up the plate and adds a pop of color, making your dessert visually appealing.
- Warm Milk: For a classic finish, dip into velvety warmed milk to balance the richness of the sticky toffee.
Expert Tips for Sticky Toffee Persimmon Pudding
- Perfect Persimmons: Use very ripe hachiya persimmons for the sweetest, smoothest pulp. Overly firm ones can cause a less moist pudding.
- Mind the Mixing: Avoid overmixing the batter; this keeps your pudding light and fluffy, preventing a dense texture.
- Stick to Baking Time: Keep an eye on the baking time—testing for doneness with a toothpick ensures you won’t end up with a soggy center in your Sticky Toffee Persimmon Pudding.
- Sauce Consistency: If your sticky toffee sauce seems too thin, let it simmer a bit longer to thicken up, ensuring a rich coating over your pudding.
- Flavor Boosters: For added richness, consider adding a splash of bourbon or rum to the sticky toffee sauce while cooking.
- Serve Warm: This dessert is best enjoyed warm, so reheat any leftovers for a cozy experience that feels fresh every time!
Sticky Toffee Persimmon Pudding Recipe FAQs
What type of persimmons should I use for the pudding?
Very ripe hachiya persimmons are ideal for this recipe. Look for persimmons that are soft to the touch and have a smooth, vibrant skin. Bruised ones can also work as they are sweeter and full of flavor, which is perfect for your pudding.
How should I store leftover Sticky Toffee Persimmon Pudding?
Store leftovers in an airtight container at room temperature for up to 2 days. If you prefer a longer storage option, refrigerate the pudding, which can last for 3-5 days. Always reheat it gently before serving to enjoy its comforting warmth.
Can I freeze Sticky Toffee Persimmon Pudding?
Absolutely! If you want to freeze the pudding, allow it to cool completely first. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be stored for up to 2 months. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat in the oven at 350°F (175°C) for about 15-20 minutes.
What should I do if my pudding is too dense?
If your Sticky Toffee Persimmon Pudding turns out too dense, it might be because of overmixing the batter. To keep it light and fluffy, gently fold the wet ingredients into the dry ingredients just until combined—this helps preserve air in the batter. Also, make sure to use very ripe persimmons as they add moisture.
Is this recipe suitable for people with allergies?
This pudding contains common allergens such as eggs, butter, and flour. If you’re catering to someone with dietary restrictions, consider swapping out the all-purpose flour for a gluten-free blend or using a dairy-free butter substitute. Always check labels to ensure other ingredients are allergy-safe.
How can I enhance the flavor of the sticky toffee sauce?
To elevate your sticky toffee sauce, a splash of bourbon or dark rum while cooking can introduce a delightful depth of flavor. Additionally, stirring in a pinch of flaky sea salt after removing it from the heat can enhance the sweetness and create a perfect balance.
Sticky Toffee Persimmon Pudding: Your Fall Dessert Obsession
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C).
- Mash the ripe hachiya persimmons in a measuring cup until smooth, aiming for about 1 cup.
- In the bowl with the mashed persimmons, stir in the baking soda, white and brown sugars, melted butter, egg, and vanilla extract until well combined and creamy.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gently fold the wet ingredient mixture into the dry ingredients until just combined.
- Pour your batter into an 8-inch round baking dish. Bake for 45-50 minutes, or until the center is slightly puffed.
- In a saucepan over medium-low heat, combine butter, brown sugar, and vanilla. Stir until melted. Then, whisk in the heavy cream and cook for another 3 minutes until the sauce thickens.
- Once your pudding is out of the oven, pour the warm sticky toffee sauce over and finish with a sprinkle of flaky sea salt.