|150 g||Butter, softened, and 1 Tbsp extra|
|1 Tbsp||Crystallised ginger, finely sliced|
|1||Lemon, zested and juiced|
|150 g||Caster sugar|
|250 g||Self raising flour (Main)|
|3||Free-range egg yolks|
|2 Tbsp||Caster sugar|
|1 tsp||Vanilla extract|
|1 ¼ cups||Milk|
|2 Tbsp||Desiccated coconut, lightly toasted|
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- Grease a 1-litre steamed-pudding bowl.
- Heat 1 tablespoon butter in a pan. Peel and slice the persimmons. Add to the butter with the ginger, zest and juice. Cook gently until the persimmons have started to soften. Spoon into the bottom of the pudding bowl.
- Cream the 150g butter and sugar until very pale. Beat the eggs in one at a time.
- Fold the flour and salt in with the milk then spoon over the persimmons. Cover with baking paper and secure (if the bowl doesn't have a screw-on lid). Steam in a large saucepan with enough water to come two-thirds up the side. Steam for 1½ hours. Serve hot with custard.
- To make the custard, whisk the yolks, sugar and vanilla in a bowl. Boil the milk and whisk into the eggs and sugar then pour into a heavy-based saucepan. Stir gently without boiling until mixture starts to thicken. Remove from heat and stir in coconut.