Persimmon Pear Pudding

This is the perfect ready-in-a-jiffy winter pudding. Persimmons have a delightfully smooth consistency, and despite their rich taste, are surprisingly low in kilojoules.

• Persimmons contain flavonoid polyphenolic compounds including catechins and gallocatechins (for which green tea is famous) as well as betulinic acid, an anti-tumour compound. They are also rich in anti-ageing carotenoids, including beta carotene, lycopene, lutein, zeaxanthin and cryptoxanthin. The latter two compounds are selectively absorbed into the macula lutea in the eyes, where they help prevent macular degeneration, the most common cause of blindness in the elderly.
• Pears are rich in fibre, potassium and vitamins C and K.

Ingredients:

2 fully ripe persimmons, seeds removed and flesh scooped out
1 ripe pear, cored and roughly chopped
40 g pitted dates
30 g raw, unsalted macadamia nuts
Desiccated coconut

Method:

Blend persimmon flesh, pear and dates in a food processor or high-powered blender until very smooth – about 30 seconds.

Add macadamias and pulse for 5 seconds until nuts are roughly chopped.

Spoon into serving bowls and sprinkle with coconut.