Title: Persimmon Pudding with Lemon-Orange Curd - Country Living
Categories: Dessert
Yield: 4 Servings

PERSIMMON PUDDING
1/2	c	Unsifted cake flour
1/4	ts	Baking soda
1/4	ts	Ground cinnamon
1/4	ts	Salt
1/3	c	Granulated sugar
2	tb	Butter, softened
1		Large egg
1/4	ts	Vanilla extract
1/4	ts	Grated lemon rind
1/4	c	Milk
1/4	c	Buttermilk
1/2	ts	Lemon juice
1/2	c	Persimmon puree
		Lemon-Orange Curd (recipe follows)
		Confectioners' sugar (opt.)
		Persimmon strips (opt.)

1. Prepare Persimmon Pudding: In small bowl, sift together flour, baking soda, cinnamon, and salt; set aside. Grease four 6-oz custard cups. In medium-size bowl, with electric mixer, beat granulated sugar and butter until light and fluffy. Add the egg, vanilla, and lemon rind; beat until well combined.

2. Heat oven to 350'F. Fold flour mixture into butter mixture alternately with milk and buttermilk. Stir lemon juice into persimmon puree and fold into batter until just blended-do not ovennix.

3 Divide batter among custard cups; bake 35 to 40 minutes.or until centers spring back when gently pressed with fingertip. Cool puddings in custard cups on wire rack 10 minutes. Cover and refrigerate until ready to serve.

4. Prepare Lemon-orange Curd.

5. To serve, spoon some of Lemon-Orange Curd onto 4 dessert plates. Un- mold persimmon puddings and place one in center of each plate. Dust with confectioners' sugar and garnish with persimmon strips, if desired.

Lemon-Orange Curd: In small, heavy-bottomed, stainless-steel saucepan, combine 1/4 C orange juice, 2 T lemon juice, 2 T grated orange rind, 1 T grated lemon rind, 2 large egg yolks, and 1 large egg; mix well. Add 3 T butter, chopped, and cook over low heat, stirring constantly, until mixture thickens slightly and coats a spoon. Do not heat to boiling or mixture will curdle. Strain into small bowl; cover and refrigerate until ready to serve.

THE LARK CREEK INN Country Living/Dec/90 Scanned & fixed by DP and GG

previous

next