Instructions: Buy persimmons that are soft enough to poke your finger through. Peel then scoop out all the flesh. Mash or puree the persimmon pulp then add the bicarbonate of soda and set aside for at least 3 hours then drain the persimmon mixture.

Cream the butter and sugar until fluffy. Beat in the eggs, lemon juice, vanilla, brandy and persimmon pulp then puree this mixture in a food processor.

Sift flour with the cinnamon and salt and stir into the creamed mixture. Add raisins and nuts.

Thoroughly grease individual souffle dishes or timbale moulds of about 150ml.

each then spoon the batter into the prepared moulds. Cover the dishes or moulds with foil or paper and secure these with elastic bands or string. Place on a wire rack suspended over a baking dish of boiling water. Cover the entire baking dish and moulds with foil then steam for 2 1/2 hours over a gas or electric stove, adding more water to the baking dish if necessary.

Allow to cool in the moulds for 10 minutes the

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