Sticky Persimmon Pudding w/ Gula Melaka Butterscotch

Sticky Persimmon Pudding w/ Gula Melaka Butterscotch
Sticky Persimmon Pudding w/ Gula Melaka Butterscotch
Sticky Persimmon Pudding w/ Gula Melaka Butterscotch

Fusing classic recipe(s) with other cuisines have always been prominent in my cooking. The 5th recipe in collaboration with Harvey Norman Singapore this week - when East meets West, we  rebuild this classic British dessert employing flavors commonly found here in Asia.

Have you heard of dried persimmons? - aka Hoshigaki. These gems have been carefully picked & processed, developing flavors that are seemingly different from the fresh persimmons. The texture of these gems are pretty similar to that of dates, hence, I've decided to use it in this recipe.

Another vital factor that determines how good the pudding is - the SUGAR! The classic calls for brown sugar, but I switched it out with palm/coconut sugar instead (my favorite natural sugar) which goes really well with the persimmons.

& remember sticky toffee pudding taste the best when you STEAM them, I'd HIGHLY advise you not to bake the pudding in  the oven (many recipes calls for that) as the results - often not as moist as the steamed ones.

Sticky Persimmon Pudding w/ Gula Melaka Butterscotch
Sticky Persimmon Pudding w/ Gula Melaka Butterscotch
Sticky Persimmon Pudding w/ Gula Melaka Butterscotch

INGREDIENTS - W8"x L6 x H3" Oval Ramekin - 2 HOURS 10 MINS

Sticky Persimmon Pudding

  • 200 g of palm sugar
  • 200 g of self raising flour
  • 75 g of butter, unsalted cut into cubes
  • 1 whole egg
  • 1 tsp of vanilla essence
  • 2 tsp of all spice powder
  • 100 ml of milk
  • 3 whole dried persimmons, chopped
  • 1 tsp bicarbonate soda
  • 300 ml of hot water

Gula Melaka Butterscotch

  • 80 g of butter, unsalted
  • 200 g of gula melaka/palm sugar
  • 200 ml of double cream

PREPARATIONS

Sticky Persimmon Pudding

In a small mixing bowl, add in chopped persimmons, hot water & bicarbonate. Mix well & let it sit for 5 minutes.

In a large bowl, cream the butter & palm sugar together. Then add in egg, milk, vanilla essence & all spice. Incorporate well with a whisk, then add in flour. Combine well, then add in the steeped dried persimmons mixture & mix it well to form a lumpy batter. 

Transfer the batter into a ramekin. Steam for 2 hours.

Gula Melaka Butterscotch

In a sauce pot, on medium low heat, melt the butter, then add in gula melaka/palm sugar, keep mixing to prevent the sugar from from burning. When it starts to boil, add in double cream. Let it boil for a minute, off the heat.

Assembling

After 2 hours, remove the pudding from the steamer & ramekin (you can serve it in ramekin too), topped with 2 scoops of vanilla ice cream. Drizzle the gula melaka butterscotch over.

You're ready to serve! Enjoy!!!

Sticky Persimmon Pudding w/ Gula Melaka Butterscotch
Sticky Persimmon Pudding w/ Gula Melaka Butterscotch
Sticky Persimmon Pudding w/ Gula Melaka Butterscotch

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