Try this fruity brioche pudding packed with moreish autumnal flavours - apricot jam, ripe persimmons and a dose of amaretto liqueur make this dessert something really special.
Preheat the oven to Gas Mark 3, 170°C, fan 150°C. Cut the tops off the persimmons and slice each fruit horizontally into rounds.
Use 1 tsp butter to grease a medium-sized baking dish. Spread the remaining butter over one side of each brioche slice, followed by the jam. Layer alternate slices of persimmon and brioche in the baking dish, finishing with a layer of persimmon.
Whisk the milk, cream, eggs, sugar and amaretto together. Slowly pour this mixture over the brioche and persimmon, giving it time to soak in. Scatter with amaretti biscuits and demerara sugar. Bake for about 1 hour until almost set and lightly browned on top.
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Persimmons may be available in limited stores.