Persimmon Pudding With Lemon Sauce
Serves:
Ingredients:
Pudding
1
c
Persimmon pulp
1
c
Sugar
1
c
Flour
1
ts
Soda
1
ts
Cinnamon
1
tb
Butter
1/2
ts
Salt
1
c
Chopped dates (or raisins if
-your prefer)
1
c
Chopped walnuts
Lemon Sauce
2
c
Water
1
c
Sugar
2
tb
Cornstarch
1/8
ts
Salt
1
Lemon (grate rind and
- squeeze juice)
1
Egg
1
tb
Butter
Method:
Beat all pudding ingredients together - pour into covered casserole.
Steam 1 1/2 hr.
in covered container sitting in 1 1/2" of water - in 350 degree oven.
Sauce: Boil sugar and water.
Add salt and cornstarch - cook 2-3 minutes.
Add egg yolk, beaten with lemon rind and juice.
Stir slowly into sugar mix to avoid cooking the egg.
Add butter.
Beat white until frothy, but not stiff.
Beat in 3 Tbl.
sugar.
Fold into sauce.
Refrigerate in a covered container until ready to serve.
Serve over persimmon pudding.
Source: Maggie Gill (my mom) Courtesy of: Joann Pierce