Sticky Persimmon Pudding

🧂 Ingredients

• 250 gr chopped dried persimmons
• 1 tsp bicarbonate soda
• 2 cups boiling water
• 125 gr unsalted butter

  softened
• 125 gr brown sugar
• 1 tsp vanilla extract
• 2 pcs eggs
• 180 gr sifted plain flour
• 1 tsp baking powder

Instructions

• 1 Soak the chopped persimmons with bicarbonate of soda into a bowl and keep aside
  for 30 minutes.
• 2 Use an electric mixer to combine the butter, sugar and vanilla until a pale and
  creamy mixture.
• 3 Add the eggs, 1 at a time, beat well after each addition.
• 4 Mix in the flour and the baking powder.
• 5 Drain the chopped persimmons and fold through the egg mixture and flour until
  well combined.
• 6 Preheat the oven to 180°C. Grease and line the base of a cake pan (7cm deep x
  22cm).
• 7 Place the persimmon mixture into the prepared cake pan and bake for 35 to 40
  minutes or until a skewer inserted into the centre comes out clean.
• 8 Remove the cake from the oven and place on a wire rack before serving.

Nutrition Info