FOOD

For­get all things sweet – spices are the new way to en­sure you’ve served the most mem­o­rable desserts at your Diwali party.

Friday - - CONTENTS -

PERSIMMON PUD­DING WITH SAF­FRON

Prep time 15 mins Cook­ing time 30-35 mins Serves 4

IN­GRE­DI­ENTS

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

150g flour

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

METHOD

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.

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