just another morning here

This is what we did with our persimmons in the end. Must have been nice because it’s all gone already. I ran out of sugar so there probably wasn’t that much in ours … but then I used golden syrup to sweeten the custard so that made up for it! Oh, and our persimmons blended down without needing any orange juice, just as well as I didn’t have any of that either!

Baked Persimmon Pudding

Ingredients

240ml persimmon purée (blend peeled persimmons and a little orange juice in a blender)
2 tsp baking soda
200g flour
200g sugar
1 tsp cinnamon
pinch of salt
1 egg, beaten
1 tsp lemon juice
1 tsp vanilla extract
120ml milk
1 tbsp melted butter
80g chopped walnuts

Method:

Mix the persimmon purée with 1 tsp baking soda.
In a separate bowl mix together the remaining baking soda, the flour, sugar, cinnamon and salt.
Mix together the egg, lemon juice, vanilla, milk and melted butter in a small bowl. Add the persimmon and the egg mixtures to the dry ingredients alternately.
Finally, add the chopped walnuts.
Pour into a greased 8cm-square pan and place in an oven pre-heated to 180°C and bake for 20 minutes.
Allow to cool slightly and serve with custard.