Sharon fruit & saffron pudding

[Serves 4]

2 Sharon fruit (persimmons), available at most large 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
1/3 cup milk
1 large pinch of saffron in
a little hot water
Butter for greasing

For the syrup

¼ cup orange juice
¼ cup sugar

1. Preheat oven to 160°C.  Finely slice the Sharon fruit with a mandolin and set aside.
2. Beat together butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition, and stir in orange zest.
3. Sift 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.
4. Grease 4 x 250ml ramekins. Spoon in batter and top with the Sharon fruit slices, gently pushing the slices into the batter. Bake for 30–35 minutes until cooked through and golden.
5. Syrup: combine orange juice and sugar in a small pot. Stir until the sugar has dissolved, then boil
for 2–3 minutes.
6. Pour warm syrup over each ramekin and serve.