MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Persimmon Pudding With Lemon Sauce
Categories: Puddings
Yield: 1 Batch

MMMMM--------------------------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 Raisins or chopped dates
1 c Nuts

MMMMM------------------------LEMON SAUCE-----------------------------
2 c Water
1 c Sugar
2 tb Corn starch
1/8 ts Salt
1 Lemon;
- juice & grated zest of
1 Egg
1 tb Butter

Pudding:

Beat all together, pour into two small covered casserole dishes. Mom
used 1 lb coffee cans. Place casserole dishes in large pan of water
with 1-1/2" water in the bottom. Steam in oven at 350?F for
approximately 1-1/4 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:

Boil sugar & water, add salt & corn starch. Cook 2 to 3 minutes. Beat
egg yolk with lemon zest and juice. Gradually stir into sugar
mixture, add butter. Beat egg white until frothy, but not stiff. Beat
in 3 tb sugar. Fold into sauce. Store in covered container in
refrigerator. Will keep for approximately 1 week.

Recipe FROM: Mom's recipe box

Posted by: Joann Pierce

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