Persimmon pudding with lemon sauce

1 servings

Ingredients

Quantity Ingredient
1 cup Persimmon pulp
1 cup Flour
1 teaspoon Cinnamon
1 cup Sugar
1 teaspoon Soda
1/8 tsp salt 1 lemon, grated rind and juice 1 egg 1
½ teaspoon Salt
1 cup Nuts
1 tablespoon Butter
1 cup Raisins or chopped dates

Directions

INGREDIENTS

DIRECTIONS

Beat all together, pour into covered two small covered casseroles (mom used to use 1 lb. coffee cans). Place casseroles in large pan of water with 1½" of water in the bottom. Steam in oven at 350 degrees for approx. 1 ½ hours. Test for doneness by inserting silver knife in middle, when it comes out clean, it is done. Cool, slice and serve with lemon sauce. May be prepared ahead and frozen.

LEMON SAUCE 2 cup water 1 cup sugar 2 tbs corn starch tbs butter Boil sugar and water, add salt and corn starch. Cook 2-3 minutes. Beat egg yolk with lemon rind and juice. Gradually stir into sugar mixture, add butter. Beat egg white until frothy, but not stiff. Beat in 3 Tbl. sugar. Fold into sauce. Store in covered container in refrigerator. Will keep for approx. 1 week.

Submitted By EARL SHELSBY On 01-08-95

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