Persimmon Pudding With Lemon Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Persimmon pulp,
1 cup: Sugar,
1 cup: Flour,
1 tsp: Soda,
1 tsp: Cinnamon,
1 tbsp: Butter,
1/2 tsp: Salt,
1 cup: Raisins or chopped dates,
1 cup: Nuts LEMON SAUCE,
2 cup: Water,
1 cup: Sugar,
2 tbsp: Corn starch,
1/8 tsp: Salt,
1: Lemon, grated rind and juice
1: Egg,
1 tbsp: Butter,
Directions:
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
Source from luhu.jp
(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
Source from luhu.jp