Persimmon Pudding With Sticky Toffee Sauce Recipe | Saveur

Ingredients

• Nonstick spray, for greasing
• 1½ cups (185 g) all-purpose flour
• 1½ cups (295 g) sugar
• ⅓ cup (52 g) instant vanilla pudding mix
• 2¼ tsp. (7 g) ground cinnamon
• 1 tsp. (6 g) baking soda
• 1 tsp. (5 g) kosher salt
• 3 ripe Hachiya persimmons
• ¾ cup (180 g) whole milk
• ½ tsp. (2 g) vanilla extract
• 1 large egg
• ½ cup (111 g) warm <a href="https://www.saveur.com/article/recipes/brown-butter/">brown butter</a>
• 1 cup (210 g) sugar
• ⅓ cup (71 g) heavy cream
• ⅓ cup (107 g) evaporated milk
• ⅓ cup (107 g) sweetened condensed milk
• 1 Tbsp. finely grated lemon zest
• ½ tsp. (3 g) kosher salt
• ½ tsp. (3 g) vanilla extract
• 1 cup crème fraîche, chilled
• 1 Tbsp. confectioners sugar