Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines

PUDDING HEAVEN

Epic desserts to satisfy a sweet tooth!

Perfect for chilly, inclement weather!

Persimon® and stem ginger sponge

By Spanish Persimon® (www.spanishpersimon.co.uk)

SERVES 6

100g (3½oz) butter, plus 1 tsp for greasing

100g (3½oz) light muscovado sugar

2 large free-range eggs, beaten

1 tbsp milk

100g (3½oz) self-raising flour a pinch of salt

½ tsp ground ginger

2 tbsp chopped stem ginger in syrup

2 Spanish persimon®, halved, leafy top removed a squeeze of lemon juice

1 tbsp demerara sugar

20g (¾oz) pecans, chopped

2 tbsp golden syrup

1 Preheat the oven to 180°C/Gas Mark 4. Grease a 22cm (8½in) ceramic baking dish (or similar) with a little butter.

2 Beat the butter and sugar together until light and creamy, then gradually beat in the eggs. Stir in the milk. Fold in the flour, salt, ground ginger and stem ginger.

3 Transfer to the baking dish and spread out evenly. Cut the persimon® into thin slices and arrange on top of the sponge mixture, fanning out the slices. Sprinkle lemon juice and demerara sugar on top of them.

4 Bake for 30-35 minutes, until golden brown. Serve immediately, sprinkled with pecans and drizzled with syrup.

TIP! You can use individual dishes, just reduce the cooking time to 20-25 minutes.

Plum and ginger duff

SERVE WITH BRANDY BUTTER OR CREAM

Recipe created by Kerstin Rodgers, aka Ms Marmite Lover, for www.beautifulcountrybeautifulfruit.com

SERVES 6-8

150g (5½oz) self-raising flour

100g (3½oz) candied or crystallised ginger, finely chopped

100g (3½oz) sultanas

100g (3½oz) breadcrumbs

100g (3½oz) dark brown sugar

100g (3½oz) suet (or vegetarian suet)

1 tsp ground mixed spice

READ MORE
Purchase options below
Find the complete article and many more in this issue of Baking Heaven - October 2019
If you own the issue, Login to read the full article now.
Single Issue - October 2019
$4.99
Or 499 points
Annual Digital Subscription
Only $ 3.50 per issue
SAVE
30%
$41.99
Or 4199 points
Monthly Digital Subscription
Only $ 3.99 per issue
SAVE
20%
$3.99
Or 399 points

View Issues

About Baking Heaven

The Great British Bake Off is back with a bang and we're celebrating with Kim-Joy's cute and creative bakes! We chat to the 2018 runner-up all about her brilliant new book, plus she shares her top tips for baking success! Nadiya Hussain also shares delicious family-friendly recipes, John Whaite makes simple speedy puds and we find out how to make a GBBO showstopper that's perfect for autumn! PLUS, we've got spectacularly spooky recipes for Halloween, fantastic competitions and lots more – don't miss it!