2-Ingredient Persimmon Chocolate Pudding
Video
Ingredients
- 2 mature Persimmon*, peeled
- 2 tbsp unsweetened cacao powder
Instructions
- Peel the persimmons and chop them into pieces.
- Add them to a blender along with the cacao powder and blend until completely smooth.
- Transfer the mixture into a mould. I used a ramekin*, but I recommend using a silicone mould as it makes removing the pudding much easier.
- Chill in the fridge for 1 hour to set.
- Turn the mould upside down onto a plate and gently release the pudding.
- *If you used a ramekin, run a knife around the edges to help loosen it, then give it a gentle shake until it drops out. You can also place the ramekin in hot water for a few seconds to help it release.
Notes
- Use mature persimmons for the best sweetness and texture.
- *This recipe works with Fuyu persimmons, Sharon fruit, or any non-astringent persimmon variety commonly sold in UK supermarkets.
- For a milder, smoother flavour, use unsweetened cocoa powder instead of cacao.
- Chill the pudding for at least 1 hour for the natural pectin in the fruit to set and thicken.
- Serve with yoghurt, nuts or dark chocolate for an easy topping and extra flavour.