Persimmon Rice Puddings

¼ cup plain flour ½ cup each milk and cream 2 large free-range eggs, beaten 1 tsp vanilla extract 2 cups cooked short-grained rice ½ cup caster sugar

Chopped flesh of 3 ripe persimmons ¼ cup raisins

In a large bowl, mix flour with a little milk until smooth then whisk in remaining milk, cream, eggs and vanilla. Stir in rice, sugar, persimmons and raisins. Pour into 6 greased ramekins. Bake at 180C for 40-45 minutes until still slightly wobbly. Serve cold topped with an extra slice of persimmon and a drizzle of honey. Serves 6