Persimmon jam with lemon pikelets and cream

Persimmon jam with lemon pikelets and cream. Photo / Babiche Martens

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.