Warm Spiced Persimmon Pudding with Maple Cashew Cream

Ingredients

• •4 ripe persimmons, peeled and pureed
• •1 1/2 cups all-purpose flour
• •1/2 cup unsalted butter, melted
• •1 cup brown sugar
• •2 large eggs
• •1/2 teaspoon cinnamon
• •1/4 teaspoon ground nutmeg
• •1/4 teaspoon ground cloves
• •1/4 teaspoon salt
• •1 teaspoon baking soda
• •1/2 cup whole milk
• •1 teaspoon vanilla extract
• •1/2 cup chopped walnuts (optional)
• •1 cup raw cashews, soaked for 4 hours
• •1/4 cup pure maple syrup
• •1/4 teaspoon vanilla extract (for the cream)
• •1/4 cup water (for the cream)
• •Pinch of salt (for the cream)

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish or similar-sized pan.

2. 2

   In a large mixing bowl, combine the persimmon puree, melted butter, and brown sugar. Stir until smooth.

3. 3

   Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

4. 4

   In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, salt, and baking soda.

5. 5

   Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Stir until just combined.

6. 6

   If using, fold in the chopped walnuts gently to avoid overmixing the batter.

7. 7

   Pour the batter into the prepared baking dish and smooth the top with a spatula.

8. 8

   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the pudding cool slightly before serving.

9. 9

   While the pudding bakes, prepare the Maple Cashew Cream. Drain the soaked cashews and place them in a blender or food processor with the maple syrup, vanilla extract, water, and a pinch of salt.

10. 10

    Blend until the mixture is completely smooth and creamy, scraping down the sides as needed. Add more water, a teaspoon at a time, if the cream is too thick.

11. 11

    Serve the warm persimmon pudding with a generous dollop of Maple Cashew Cream on top. Optionally, drizzle with extra maple syrup or garnish with candied pecans for added flair.