Permission Pudding

Ingredients:

1 cup purée persimmon pulp

1/2 cup milk

2 Tablespoons melted butter

2 tsp vanilla

1 cup sugar

1 egg

2 cups flour

1 1/2 tsp soda

1 tsp salt

1/2 tsp cinnamon

1 cup raisins

1/2 cup chopped walnuts

Add soda to the pulp and let stand.  Sift together all dry ingredients.  Gradually add milk and egg to pulp mixture.  Mix together wet and dry ingredients adding raisins and nuts until fully combined.

Pour mixture into a buttered mold (bunt or loaf pan).  Cover the mold tightly with foil.  In a roasting pan place a rack for the mold to sit on.  Pour boiling water into the pan and cover with foil.  Steam for 1 1/2 hour at 325 degrees.   Cool 10 minutes before removing from the mold.  

Serve with a lemon sauce or queen's sauce

Queens Sauce

1 cup milk

1/1/2 tablespoons cornstarch

2 Tablespoons butter

1/2 cup sugar

1 tsp vanilla

Add cornstarch to the milk until dissolved.  Heat milk mixture until it begins to thicken.  Cream together sugar, butter and vanilla; add to thickened milk mixture and beat until creamy.  Serve warm sauce over warm persimmon pudding.

Lemon Sauce

1 1/2 cups water

3/4 cups sugar

5 teaspoons cornstarch

dash of salt

1 tablespoon lemon zest

3 tablespoons lemon juice

1 tablespoon butter

In a saucepan bring water to a boil.  Combine sugar, cornstarch and salt.  Add sugar mixture to boiling water.  Cook until mixture becomes thick and clear.  Remove from heat and add in lemon zest, juice and butter.  Serve warm