Persimmon jam with lemon pikelets and cream

Babiche Martens

Jam

3	Persimmons (Main)
1 cup	White sugar
2 tsp	Vanilla extract
1 Tbsp	Lemon juice
2 tsp	Lemons, (finely grated lemon zest)

Pikelets

¼ cup	Caster sugar
¼ cup	Caster sugar
¼ cup	Caster sugar
1 tsp	Baking powder
1	Egg
1 cup	Plain flour
1 to fry	Butter
¾ cup	Milk, (approximately)

Ingredients

1 to serve

Whipped cream

Directions

1. To make the jam, peel and chop the fruit. Combine the fruit with the sugar and vanilla in a saucepan and stir constantly over a high heat until thickened. This will take approximately 30 minutes.
2. Add the lemon juice and zest then spoon into sterilised jars.
3. To make the pikelets, sift the flour, baking powder and salt into a bowl.
4. Stir in the lemon zest. Beat the egg and sugar until thick then add with enough milk to make a smooth batter.
5. Grease a fry pan lightly with butter and when hot, cook the pikelets. When small bubbles appear on the surface, turn over and cook until golden.
6. Serve the pikelets with the persimmon jam and whipped cream.