Persimmon Pudding With Sticky Toffee Sauce Recipe

Name: Persimmon Pudding With Sticky Toffee Sauce Recipe
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 brown butter; 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

www.saveur.com

Ripe Hachiya persimmons meet toasty brown butter in this luscious cake finished with toffee sauce and whipped crème fraîche.

View full recipe on www.saveur.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.saveur.com.

Share this recipe:

Cooking tools: