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4.9 from 30 votes

Sticky Toffee Persimmon Pudding

This Sticky Toffee Persimmon Pudding is a mash-up between an English classic and an American persimmon pudding. This soft sponge is made with very ripe hachiya persimmons and topped with a sticky toffee.

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
10 mins
Total Time
1 hr 15 mins
Servings: 4 servings
Calories: 519 kcal
Course: Dessert , Cake
Cuisine: American , British

Ingredients

Persimmon Pudding:
  • 1 cup Hachiya persimmon pulp from 3 very ripe hachiya persimmons
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup white granulated sugar
  • 1/2 cup light or dark brown sugar
  • 2 tablespoons melted unsalted butter
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
Sticky Toffee:
  • 3 tablespoons unsalted butter
  • 1/3 cup light or dark brown sugar
  • 1/4 vanilla bean scraped 
  • 3 tablespoons heavy cream
  • flakey sea salt for garnish

Instructions

To Make the Persimmon Pudding:
    Cup of Yum
  1. Preheat the oven to 325 degrees F. In a 4-cup measuring cup, measure out the persimmon pulp; give it a good mash with a fork until it’s resembles a smooth(ish) puree. Stir in the baking soda, white granulated sugar, brown sugar, melted butter, egg and vanilla extract
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon and salt. Pour the wet ingredients into the dry ingredients and mix until combined, being sure not to over mix the batter. Transfer to a 7-inch or 8-inch round baking dish. Bake in the oven for 45 to 50 minutes, until the center puffs up slightly and the edges pull away from the pan. 
To Make the Sticky Toffee:
  1. In a medium saucepan, set over medium low heat, add the butter, brown sugar and vanilla extract. Cook until the butter has melted and the brown sugar begins to caramelize, about 2 to 3 minutes. When the brown sugar begins to bubble, add the heavy cream and stir. Cook for an additional 3 minutes. During this time the toffee sauce will thicken and reduce by a little bit.
To Assemble the Pudding:
  1. When the persimmon pudding comes out of the oven, pour the warm toffee sauce over the pudding and sprinkle with a few generous pinches of sea salt. 

Notes

  • Tips and Tricks: 
  • Alternatively you could use a 8x5 or 9x5-inch loaf pan. 
  • Alternatively you could use a 8x5 or 9x5-inch loaf pan. 
  • The persimmons should be VERY soft to the touch. Even bruised looking is ok. 

Nutrition Information

Serving 6g Calories 519kcal (26%) Carbohydrates 95g (32%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.3g Cholesterol 82mg (27%) Sodium 250mg (10%) Potassium 228mg (7%) Fiber 1g (4%) Sugar 70g (140%) Vitamin A 496IU (10%) Vitamin C 0.1mg (0%) Calcium 105mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 519

% Daily Value*

Serving 6g
Calories 519kcal 26%
Carbohydrates 95g 32%
Protein 5g 10%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.3g 15%
Cholesterol 82mg 27%
Sodium 250mg 10%
Potassium 228mg 5%
Fiber 1g 4%
Sugar 70g 140%
Vitamin A 496IU 10%
Vitamin C 0.1mg 0%
Calcium 105mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.