It’s a little like sticky toffee pudding with a dense pudding like texture, paired with a light vanilla cream and a drizzle of coconut toffee, it’s a definite crowd pleaser and will leave everyone asking for the recipe!

Let’s get started!

Preheat oven to 350F. Grease and flour a nonstick muffin pan, set aside.

In a small saucepan over a medium-high flame, heat the water until it just begins to boil, turn off immediately. In a large mixing bowl, add the chopped persimmons and warm water, blend until smooth using a hand blender.

You can add the persimmon slice before or after you pour the batter. Divide the batter into the muffin tray, if there’s extra batter, add to a ramekin and bake beside the tray.

Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool before removing from tray.

For the coconut toffee: In a small saucepan over medium-high heat, melt together the butter and brown sugar. Once melted, add in the coconut milk and heavy cream, allow to boil for 3-5 minutes until thickened. Remove from heat and set aside.

For the vanilla cream: In a tall glass, simply whip together the heavy cream, sugar, and vanilla until stiff. Be careful not to over beat it.

Remove the cakes from the tray and flip upside down. Add a dollop of vanilla cream to each cake followed by a drizzle of coconut toffee, garnish with half a persimmon slice. Enjoy!

Check out the video on how to make it:

 

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Persimmon Pudding Cake with Coconut Toffee

Warm, spiced persimmon pudding cake with a tender crumb enveloped in golden coconut toffee, crowned with a luscious swirl of velvety vanilla cream.

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Ingredients

  

Persimmon Cake

• 4 medium sized persimmons diced
• ¾ cup water
• 2 large eggs
• 4 tbsp butter melted
• 1 cup sugar
• 1 tsp vanilla
• 1½ cups flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ tsp nutmeg
• ¼ tsp ground cloves
• ½ tsp cinnamon
• Optional: 1 persimmon cut into circles

Toffee:

• 3 tbsp butter
• ⅓ cup brown sugar
• 3 tbsp coconut milk
• 2 tbsp heavy cream

Cream:

• ¾ cup heavy cream
• 1 tbsp sugar
• 1 tsp vanilla

Instructions

 

Persimmon Cake

• Preheat oven to 350F. Grease and flour a nonstick muffin pan, set aside.
• In a small saucepan over a medium-high flame, heat the water until it just begins to boil, turn off immediately. In a large mixing bowl, add the chopped persimmons and warm water, blend until smooth using a hand blender.
• Add in the eggs, sugar, vanilla, and melted butter. Whisk until smooth. Add in the flour, baking powder, baking soda, salt, nutmeg, clove powder, and cinnamon—whisk until combined. The batter will be a little clumpy but that's okay.
• You can add the persimmon slice before or after you pour the batter. Divide the batter into the muffin tray, if there's extra batter, add to a ramekin and bake beside the tray.
• Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool before removing from tray.

Coconut Toffee:

• In a small saucepan over medium-high heat, melt together the butter and brown sugar. Once melted, add in the coconut milk and heavy cream, allow to boil for 3-5 minutes until thickened. Remove from heat and set aside.

Vanilla Cream:

• In a tall glass, simply whip together the heavy cream, sugar, and vanilla until stiff. Be careful not to over beat it.

Assemble:

• Remove the cakes from the tray and flip upside down. Add a dollop of vanilla cream to each cake followed by a drizzle of coconut toffee, garnish with half a persimmon slice. Enjoy!