A Cozy Kitchen · by Adrianna Adarme★ 4.9 (12)
Sticky Toffee Persimmon Pudding
NUTRITION · PER SERVING75M COOK
CAL 25%·PRO 12%
CARBS 76G61% OF CAL
5G FIBER52G SUGAR19G OTHER
FAT 20G36% OF CAL
10G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft sponge cake with persimmon and warm sticky toffee sauce. Rich, moist dessert that bridges English and American traditions.
dessertbritishbaked good🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on A Cozy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup hachiya persimmon pulp (from 3 very ripe hachiya persimmons)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup white granulated sugar
- 1/2 cup light or dark brown sugar
- 2 tablespoons melted unsalted butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3 tablespoons unsalted butter
- 1/3 cup light or dark brown sugar
- 1/4 vanilla bean (scraped )
- 3 tablespoons heavy cream
- Flakey sea salt (for garnish)
At a glance
PER SERVING · TIME 75M
CAL 25%·PRO 12%
CARBS 76G61% OF CAL
5G FIBER52G SUGAR19G OTHER
FAT 20G36% OF CAL
10G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 312mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 238mg
- Calcium
- 47mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 312MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.