Serves:

Ingredients:

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 Chopped dates (or raisins if
-your prefer)
1 c Chopped walnuts
Lemon Sauce
2 c Water
1 c Sugar
2 tb Cornstarch
1/8 ts Salt
1 Lemon (grate rind and
- squeeze juice)
1 Egg
1 tb Butter

Method:

Beat all pudding ingredients together - pour into covered casserole.
Steam 1 1/2 hr.
in covered container sitting in 1 1/2" of water - in 350 degree oven.
Sauce: Boil sugar and water.
Add salt and cornstarch - cook 2-3 minutes.
Add egg yolk, beaten with lemon rind and juice.
Stir slowly into sugar mix to avoid cooking the egg.
Add butter.
Beat white until frothy, but not stiff.
Beat in 3 Tbl.
sugar.
Fold into sauce.
Refrigerate in a covered container until ready to serve.
Serve over persimmon pudding.
Source: Maggie Gill (my mom) Courtesy of: Joann Pierce