THE BAKING PAPER: Treacle and Persimmon Pudding
I know it's spring but please indulge me as I tempt you with one more yummy winter pudding.
This little gem can be made with any winter fruit you choose to stew.
I chose persimmon because they are almost impossible to resist. They are so beautiful to look at with their bright orange skin and garden green leaves on top and they are so good to eat (if you can't find persimmons try stewed pears or apples).
This recipe will win your heart and tastebuds.
Buon appetito.
RECIPE: Treacle and Persimmon Pudding Makes: 8 x 130ml ramekins
4 tbsp golden syrup
110g unsalted butter
180g brown sugar
3 eggs, lightly beaten
200g self-raising flour
1 tsp baking powder
1/2 tsp cinnamon
dash of milk
1 tbsp treacle
300g stewed persimmons
Pre-heat oven to 180C. Lightly grease ramekins with melted butter, then spoon 1/2 tbsp of golden syrup into the bottom of each.
In a clean bowl use an electric mixer to beat butter and sugar until light and fluffy - it should take about 3-5 minutes. Add one egg at a time, making sure each egg is combined before the next one is added.
Using a spatula, fold in half the sifted flour, with the baking powder and cinnamon followed by a dash of milk then the rest of the flour. Be gentle and light with your mix and you will get a much better result.
Add your treacle and stewed persimmons, and fold in until combined.
Spoon the mix into the ramekins. Cover each ramekin with a square of baking paper followed by a square of foil and then secure with some twine. Place them on a baking tray with high sides (6cm-plus) and pour in boiling water until it reaches halfway up the side of the ramekins. Carefully put the tray into the oven and bake for 45-50 minutes.
Once baked, remove from oven and allow to stand for 5 minutes before removing foil and paper.
TO SERVE: These can be eaten straight out of the ramekin or turned out onto a plate. Serve with lots of vanilla ice-cream.
TIP: Stewing persimmons is pretty easy. You need 3 or 4 persimmons for this recipe. Peel the fruit and roughly chop, removing any seeds if you come across them as you go. Place fruit in a saucepan with 70g of sugar and cook on a low heat for 10-15 minutes. Once the fruit has broken down, remove from the heat and allow to cool.
MORE BAKING PAPER RECIPES:
Lemon Tart
Baked Beans
Rhubarb Custard Cream Kisses
Old-fashioned Pound Cake
Tomato Tart
Basbousa
Gingerbread Men
Ooze Booze Chocolate Cakes
Spinach and Cheese Damper
Citrus and Coconut Cupcakes
Caramel Slice
Choc-mint Cupcakes
Pear and Pistachio Cake
Cheesecake Brownie
Stonefruit Crumble Cake
Blueberry Friands
Hazelnut Shortbread Melts
Cherry Ripe Slice
Plum and Orange Custard Tart
Gateau
