This pudding is SO delicious – perfect for chilly days!

 Preparation: 20 minutes

Cooking: 30 minutes

Serves: 6

 100g butter, plus 1tsp for greasing

100g light muscovado sugar

2 large eggs, beaten

1tbsp milk

100g self-raising flour

Pinch of salt

1/2tsp ground ginger

2tbsp chopped stem ginger in syrup

2 Spanish persimon®, halved and leafy top removed

Squeeze of lemon juice

1tbsp demerara sugar

20g pecans, chopped

2tbsp golden syrup

1 ) Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease a 22cm 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.

Cook’s tip: Make the puddings in individual dishes, though reduce the cooking time to 20-25 minutes.