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Persimmon Pudding With Lemon Sauce

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      Title: PERSIMMON PUDDING WITH LEMON SAUCE
 Categories: Fruits, Puddings
      Yield: 1 Servings
 
      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
           -LEMON SAUCE
      2 c  Water
      1 c  Sugar
      2 tb Corn starch
    1/8 ts Salt
      1    Lemon, grated rind and
           -juice
      1    Egg
      1 tb Butter
 
  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
  
  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
  
       Recipe continuation is missing Submitted By COOK4U@VIVANET.COM
  On TUE, 5 DEC 1995
   133859    GMT
 
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