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Persimmon Pudding with Lemon Sauce
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Recipe Information
Source:
Sandi Lockhart

Ingredients
  • Pudding:
  • 1 cup (225 ml) sugar
  • 1 cup (225 ml) flour
  • 1 cup (225 ml) persimmon pulp from very ripe Hachiya type fruit
  • 1/2 cup (125 ml) milk
  • 1 egg
  • 1 tbsp (15 ml) melted butter
  • 1 tsp (5 ml) baking powder
  • 2 tsp (10 ml) soda
  • 1/4 tsp (1 ml) salt
  • 1/4 tsp (1 ml) cinnamon
  • Lemon Sauce:
  • 1 Tbsp (15 ml) cornstarch
  • 1/2 cup (125 ml) sugar
  • dash of salt
  • 1 cup (225 ml) of water grated zest from 1 lemon
  • 2 Tbsp (30 ml) lemon juice
Preparation
  • Sift together flour, salt, soda, cinnamon, baking powder.
  • Beat egg.
  • To egg add sugar, pulp, butter and milk.
  • Add flour mixture and stir until smooth.
  • Turn into greased medium pyrex (heat-proof) bowl or greased and floured pudding tin.
  • Seal firmly with foil or lid.
  • Steam on a rack in a large kettle for 2 hours, replacing steaming water as necessary.
  • Cool and turn out onto serving plate.
  • Lemon Sauce:
  • Combine sugar, cornstarch and salt.
  • Add water and boil 1 minute, stirring constantly.
  • Turn off heat and add lemon zest and juice.
Comments
Serve sauce warm over over room temperature pudding.

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