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    Persimmon Puddings

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    Persimmon Puddings

    Persimmons are wonderful looking fruits which are rather like orange tomatoes. These individual puddings are light and fluffy with a delicious fruity bite. The persimmons keep the mixture really moist.

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 6


    • The pudding
    • Crème fraîche and maple syrup
    • 2 persimmons, peeled and diced
    • 100g caster sugar
    • 3 medium eggs, lightly beaten
    • 75g self raising flour
    • 1 tbsp baking powder
    • 75g fresh white breadcrumbs
    • 100g unsalted butter
    • The topping
    • Knob softened butter for greasing
    • 25g pecan halves, roughly chopped
    • 25g walnut halves, roughly chopped
    • 3 tbsp maple syrup


    1. Preheat the oven to 190°C, gas mark 5. Generously butter 6 individual pudding moulds. To make the topping, mix together the pecan and walnut pieces with the maple syrup and spoon a little into the base of each pudding mould.
    2. Cream together the butter and sugar in a mixing bowl until light and fluffy, then beat in the eggs a little at a time until well incorporated. Fold the flour and baking powder into the mixture with a large metal spoon then fold in the breadcrumbs and persimmons.
    3. Spoon the mixture into the prepared moulds, cover with a disc of buttered greaseproof paper and place in a roasting tin. Carefully pour boiling water into the roasting tin until it comes half way up the side of the moulds. Cover the whole tin with tin foil and bake for 35-40 minutes until firm to the touch. Turn out and serve with a dollop of crème fraîche and maple syrup.

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