Title: Persimmon Pudding with Lemon Sauce
Categories: Sauce Dessert
Yield: 6 Servings

		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

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

previous

next