Persimon® and Stem Ginger Sponge

This pudding is SO delicious – perfect for chilly days! 

Preparation: 20 minutes

Cooking: 30 minutes

Serves: 6

What You’ll Need: 

  • 100g butter, plus 1tsp for greasing
  • 100g light muscovado sugar
  • 2 large eggs, beaten
  • 1tbsp milk
  • 100g self-raising flour
  • Pinch of salt
  • 1/2tsp ground ginger
  • 2tbsp chopped stem ginger in syrup
  • 2 Spanish persimon®, halved and leafy top removed
  • Squeeze of lemon juice
  • 1tbsp demerara sugar
  • 20g pecans, chopped
  • 2tbsp golden syrup

What To Do:

  • Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease a 22cm ceramic baking dish (or similar) with a little butter.
  • Beat the butter and sugar together until light and creamy, then gradually beat in the eggs. Stir in the milk. Fold in the flour, salt, ground ginger and stem ginger.
  • Transfer to the baking dish and spread out evenly. Cut the persimon® into thin slices and arrange on top of the sponge mixture, fanning out the slices. Sprinkle lemon juice and demerara sugar on top of them.
  • Bake for 30-35 minutes, until golden brown. Serve immediately, sprinkled with pecans and drizzled with syrup.

Cook’s tip: Make the puddings in individual dishes, though reduce the cooking time to 20-25 minutes.

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