Photo by Elizabeth Clarkson
- Heat the oven to 190C. Butter a 1.5 litre baking dish and sprinkle the surface with sugar so it is evenly coated. Arrange the persimmon wedges on top in an even pattern.
- To make the batter, put the eggs and sugar into a bowl and whisk for 2 minutes until light and slightly frothy. Stir in the flour and salt and blend very lightly until smooth. Add the vanilla and milk, stirring lightly. Strain the batter over the persimmons.
- Bake immediately for about 50 minutes or until the pudding is browned and the centre feels like it is just set.
- Let the pudding cool a little, then sprinkle with cognac and a light dusting of icing sugar. Serve warm with yoghurt or whipped cream.