Amanda Laird: Raisin bread and butter pudding with persimmons

Raisin bread and butter pudding with persimmons. Picture / Babiche Martens

Serves 4-6

Butter for greasing
6 slices raisin bread, lightly buttered and cut in half
3 persimmons, peeled, pips removed and thinly sliced
1/4 cup white sugar
3 eggs
Finely grated zest of one lemon
1/2 cup cream
1 1/2 cups milk

1. Preheat oven 180C. Grease ovenproof baking dish. Layer bread slices and persimmons.

2. Beat sugar, eggs, lemon, cream and milk together then pour over bread and persimmons. Leave to stand for 10 minutes then bake for 30 minutes or until golden and set. Dust with icing sugar and serve with custard.