Persimmon Pudding
4 persimmons
1/4 cup sugar
6 tablespoons canola oil
4 large eggs
2 t vanilla extract
2 C flour
1 t baking soda
1/2 t salt
2 t ground cinnamon
Oil a 3 quart pudding mold ( I used a bundt pan) with veg oil.
Peel and mash persimmons. In a large bowl, beat together the sugar, oil, eggs and vanilla until fluffy, then all persimmon pulp. Sift together flour, baking soda, salt and cinnamon. Add to the persimmon mixture and mix just until smooth.
Pour the mixture into pudding mold and cover tightly with a round of parchment paper and a rubber band, then with foil. Place on a rack in a large pot (I used my canner) and add boiling water until it comes halfway up the mold. Cover the pot, bring water to a boil, then reduce heat and simmer for 2 1/2 hours, adding boiling water as necessary to maintain level.
Remove mold from pot and uncover pudding; the top should spring back when touched. Cool pudding for one hour, then loosen from the mold and invert carefully onto a serving platter. Serve with Sour Lemon Sauce.. this is a must!
Sour Lemon Sauce:
1 cup sugar
1 1/4 T cornstarch
Pinch of salt
1 1/4 C hot water
3 1/2 T unsalted butter
5 T fresh lemon juice
3 t lemon zest
Combine the sugar, cornstarch and salt in the top of a double boiler. Add the hot water and cook until it starts to thicken. Add the butter, lemon juice and zest and continue cooking, stirring gently, for about 5 more minutes. Cool slightly before using, but do not refridgerate or re-heat (it will get aspic like.) You have to eat it all in one go- good news!
