Food_Heaven_-_October_2019

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WE LOVE... PUMPKIN PANCAKES pg54 //COCONUT CREAM PARFAIT pg56 //LA PANADE pg59

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Persimon

®

and

stem ginger sponge

SERVES 6

100g (3½oz) butter, plus 1 tsp for

greasing

100g (3½oz) light muscovado sugar

2 large free-range eggs, beaten

1 tbsp milk

100g (3½oz) self-raising flour

a pinch of salt

½ tsp ground ginger

2 tbsp chopped stem ginger in

syrup

2 Spanish persimon®, halved, leafy

top removed

a squeeze of lemon juice

1 tbsp demerara sugar

20g (¾oz) pecans, chopped

2 tbsp golden syrup

1 Preheat the oven to 180°C/Gas

Mark 4. Grease a 22cm (8½in) ceramic

baking dish (or similar) with a

little butter.

2 Beat the butter and sugar together

until light and creamy, then gradually

beat in the eggs. Stir in the milk.

Fold in the flour, salt, ground ginger and

stem ginger.

3 Transfer to the baking dish and

spread out evenly. Cut the persimon®

into thin slices and arrange on top of

the sponge mixture, fanning out the

slices. Sprinkle lemon juice and

demerara sugar on top of them.

4 Bake for 30-35 minutes, until golden

brown. Serve immediately, sprinkled

with pecans and drizzled with syrup.

TIP! You can use individual dishes, just

reduce the cooking time to 20-25 minutes.

By Spanish Persimon® (www.spanishpersimon.co.uk)

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WWW.FOODHEAVENMAG.COM OCTOBER baking heaven 53