Forget all things sweet – spices are the new way to ensure you’ve served the most memorable desserts at your Diwali party.
PERSIMMON PUDDING WITH SAFFRON
Prep time 15 mins Cooking time 30-35 mins Serves 4
2 persimmons, available at select supermarkets 125g butter, at room temperature
100g caster sugar 2 eggs, at room temperature Grated zest of half an orange
1 tsp baking powder ⅓ cup milk
1 large pinch of saffron, soaked in a tablespoon of hot water Butter, for greasing FOR THE SYRUP
4 tbsp orange juice 4 tbsp sugar
Preheat the oven to 160C. Finely slice the persimmon with a mandolin and set aside. Beat together butter and sugar until light and fluffy.
Add eggs, one at a time, beating after each addition, and stir in orange zest. Stir in half the flour, along with the baking powder, and fold in with half the milk. Repeat with the remaining flour and milk, and add the saffron and soaking liquid.
Grease 4x250ml ramekins. Spoon the batter and top with persimmon slices, gently pushing the slices into the batter. Bake for 30-35 mins or until cooked through and golden. For the syrup, combine orange juice and sugar in a small pot. Stir until the sugar has dissolved, then boil for 2-3 mins. Pour warm syrup over each ramekin and serve.