Persimmon Pudding With Lemon Sauce
Notes: This pudding is something like the traditional plum pudding, very moist and rich-tasting though relatively low in fat. The Hachiya persimmon must be very soft when used or it will pucker your lips because the fruit is very astringent when not ripe. Ripe Hachiyas are as soft as an overripe avocado, unlike the Fuyu persimmon which can be eaten firm like an apple. Typically, persimmons are in season from October through December.
- 3 large ripe Hachiya persimmons (about 1-1/4 lbs.)
- 1 egg, well-beaten
- 1 cup whole wheat flour (whole-wheat pastry flour preferred)
- 2 tbsp. soft margarine
- 1/4 tsp. salt
- 3/4 cup 1% milk
- 1-1/2 tsp. soda
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/2 cup raisins
- 1/2 cup sugar
- 4 tbsp. cornstarch
- 1 cup water
- 1/4 cup sugar
- 2 tbsp. lemon juice
- Grated peel from 1 lemon
- 1 tbsp. soft margarine
To prepare the pudding, cut the persimmons in halves. Peel and remove the fibrous section in the center. Spoon out the pulp and mash it in a mixing bowl. In a large measuring cup or on a piece of wax paper, measure out the flour and add to it the salt, soda, and cinnamon. Set aside.
Next, add the sugar, egg, oil, milk, vanilla, and flour mixture to the persimmons. Beat to a thin batter. Stir in the raisins. Turn into a greased 8.5-inch casserole, cover tightly and bake on a cookie sheet (to prevent spills) at 350-degrees F. for one hour.
While the pudding is baking, prepare the lemon sauce by combining the cornstarch, sugar, lemon peel, and water in a small saucepan. Cook in the microwave or over low heat until the sauce is thickened, whisking frequently to insure a smooth texture. Remove from heat. Blend in the lemon juice and margarine.
Best if served warm with hot lemon sauce, but also good cold. Makes 9 portions. Each portion provides about 240 calories, 4 grams protein, 5 grams fat, 49 grams carbohydrate, and 4 grams fiber.