...studded with a generous amount of dark chocolate chunks.
The persimmon season was fantastic this year. I never thought I'd see the day where you can buy a kilo (!!!) for 2.99 (!!). And lots of gardeners desperate to give away their bounty.
So, who am I do squander the opportunity to pig out on persimmons?! And to use them in baking. My goodness, the luxury!
Persimmon purée is an absolutely amazing colour. Here it is just about to be incorporated into the pudding batter.The batter in the pudding form. You can see some of the chocolate pieces. The recipes did not call for chocolate, but hey! why not?
3 hours later.Looking fantastic! Luxurious, decadent.... and the fragrance!
A good dollop of cream. Yeah!I used Maggie Beer's recipe from her book 'Maggie's Harvest'. (The recipe in the link bakes the pud in the oven, instead of steaming it in a pot.) Instead of sugar, I used half the quantity honey. Plus the generous helping of dark chocolate. And Grand Marnier.