Persimon® and Stem Ginger Sponge

The pudding of all puddings! This is what autumn and winter days were made for: a delicious sweet moist sponge with a rich spicy authentic ginger flavour. My grandmother always had a cake baking in the oven or ready on the kitchen side so that visitors to her house could always have a warm drink and a slice of cake. I’d love to follow that tradition, but I tend to find that some shop-bought cakes taste better than the ones I bake myself. However, this unique recipe ensures a yummy tasting pudding that you’ll be proud to showcase – if you haven’t gobbled it all yourself!

Preparation: 20 minutes

Cooking: 30 minutes

Serves 6

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

1 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.

2 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.

3 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.

4 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.


*This is a collaborative post.

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