This version of Britain's famous sticky toffee pudding dessert replaces the usual dates with ripe Hachiya persimmons. The fruit lends a warm, honey-sweet flavor to the moist sponge cake that's a cozy match for the buttery toffee sauce that bathes it. Persimmons come in two varieties: the Fuyu, which has a squat shape and flat bottom that resembles a beefsteak tomato, and Hachiya, which is more acorn-shaped with a tapered bottom. The bright-orange fall fruits have different qualities and for this dessert we chose soft, very ripe Hachiyas because their moist, jelly-like flesh gives the dessert the ideal mix of sweetness and fruity flavor. We baked the cakelets in mini bundt molds, which while nontraditional is an excellent way to increase nooks and crannies for trapping the irresistible caramel-like sauce.
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Food Network Kitchen | 2024-10-28
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