Serves 4

Jam

3 persimmons

1 cups white sugar

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2 tsp vanilla extract

1 Tbs lemon juice

2 tsp finely grated lemon zest

Pikelets

1 cup plain flour

1 tsp baking powder

1/2 tsp salt

2 tsp finely grated lemon zest

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1 egg

1/4 cup caster sugar

3/4 cup milk, approximately

Butter

Whipped cream to serve

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.