Persimmon pudding with cinnamon cream in English
8 servings
90 minutes
Persimmon pudding with cinnamon cream in English is the embodiment of coziness and traditional British cuisine. Its history traces back to ancient baked dessert recipes where fruits and spices harmoniously combined to create a warm, rich flavor. The delicate dough with soft notes of ginger, nutmeg, and cinnamon perfectly complements the sweetness of persimmon, giving the pudding a light fruity freshness. The cinnamon cream infused with subtle vanilla notes makes the texture even more velvety, adding depth to the flavor. Served with warm apricot jam, this dessert transforms into a true gastronomic delight suitable for both a cozy family dinner and a festive table.
1
For the cream, pour milk into a saucepan and add a broken cinnamon stick, without seeds. Bring to a boil, remove from heat, cover, and let sit for 1 hour. Whisk the egg yolks, 5 tablespoons of sugar, and a pinch of salt. Bring the milk back to a boil and carefully incorporate it into the yolk mixture. Place over medium heat for about 3 minutes, stirring constantly until the cream thickens. Remove from heat, transfer to a bowl, and let cool.
- Milk: 2 glasss
- Cinnamon sticks: 1 piece
- Egg yolk: 6 pieces
- Sugar: 2 glasss
- Sea salt: 0.3 teaspoon
2
Grease a pudding mold with a hole in the middle with butter and lightly dust with flour. The mold should have a lid, which should also be greased and dusted with flour. In a bowl, mix 1.5 cups of flour, baking powder, ginger, nutmeg, cinnamon, and salt. In another bowl, beat the butter and sugar with a mixer until creamy. Add the eggs one at a time, then gradually incorporate the dry ingredients. Make a puree from the persimmons by blending until you have 0.75 cups and add it to the batter along with lemon juice.
- Butter: 120 g
- Sugar: 2 glasss
- Chicken egg: 2 pieces
- Wheat flour: 1.5 glass
- Baking powder: 1.5 teaspoon
- Ground ginger: 0.5 teaspoon
- Nutmeg: 0.3 teaspoon
- Ground cinnamon: 0.3 teaspoon
- Sea salt: 0.3 teaspoon
- Persimmon: 2 pieces
- Lemon juice: 1 tablespoon
3
Pour the mixture into a mold and cover it with a lid. In a large pot, bring water to a boil and carefully place the mold with the dough in it so that the water covers the mold halfway. Bring the water back to a boil, reduce the heat, cover the pot with a lid, and cook for about 2 hours until done. Don't forget to check the water level.
4
Take out the mold, open it, and let it cool. Then transfer to a plate. Heat the apricot jam and spread it on top of the pudding. Serve with English cream.
- Apricot jam: 0.3 glass