Serves 4
Jam
3 persimmons
1 cups white sugar
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
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.
