Persimmon pudding with lemon sauce

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Recipe by: maxent

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
1 c Persimmon pulp 1/2 t Salt
1 c Flour 1 c Nuts
1 t Cinnamon

-------------------------DIRECTIONS------------------------------
1 c Sugar 1 T Butter
1 t Soda 1 c Raisins or chopped dates

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 1 1/2" of water in the bottom. Steam in oven at 350
degrees for approx. 1 1/2 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
1/8 tsp salt 1 lemon, grated rind and juice 1 egg 1
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