Rated 5 out of 5 based on 5 votes
- 100 g butter
- 100 g caster sugar
- 2 x eggs, separated
- 100 g self - raising flour
- 1 cup persimmon pulp (from the soft persimmons)
- 1 x fuyu persimmon, peeled and finely diced
- 1/4 tspn cinnamon
- 50 g butter (crumble)
- 1/8 cup caster sugar (crumble)
- 1/2 tspn cinnamon (crumble)
- 1/3 cup plain flour (crumble)
- 1 cup persimmon pulp (persimmon puree)
- 1 x lemon (persimmon puree)
1. Preheat oven to 160 degrees.
2. Grease 4 dariole moulds.
3. Cream together the butter and caster sugar until light and fluffy.
3. Whisk in egg yolks one at a time until combined.
4. Gently fold in flour until combined (mixture will become quite stiff).
5. Mix in persimmon pulp and diced persimmon.
6. In a clean bowl, whisk together egg whites until soft peaks form. Gently fold into pudding mixture.
7. Put equal amounts of mixture into each dariole mould. Bake in preheated oven for 20 minutes or until puddings are cooked.
For the crumble:
Place butter, caster sugar, cinnamon and plain flour in a food processor and pulse until mixture resembles breadcrumbs. Place in baking tray and bake for 10 minutes or until cooked. Once cooked use a fork to break mixture up.
For the persimmon puree:
Combine persimmon puree and lemon juice.
Drizzle persimmon puree on plate.
Put some crumble mix on plate. Place some whipped cream on top of crumble mix.
Put pudding on plate. Top pudding with a small amount of persimmon puree and some finely sliced persimmon.
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Looks lovely, Carole!
Thanks Snjezana. It is a slice of fresh persimmon. Persimmons are such a beautiful fruit when you cut them in half they have a star pattern, I wanted to show this in my photo. I cut the slice out with a crimped biscuit cutter so the edges were not smooth.
This was delicious. We normally eat persimmons fresh but adding to a pudding was great.
Must be delicious.
Persimmon pudding, that sounds so exotic! I don’t really see persimmons here, so it sounds amazing!