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- Sandi Lockhart
- 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
- 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.
- Serve sauce warm over over room temperature pudding.
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