Persimmon pudding with citrus sauce
1 cup persimmon pulp (from 3 small or
2 large very ripe persimmons)
½ cup milk
1 tablespoon melted butter
1 egg
¾ cup light brown sugar
1 cup plain flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
Preheat oven to 180ºC.
Line a shallow 20 cm cake tin with baking paper.
In a large mixing bowl, combine sugar, flour, baking soda, spices and salt.
In a small bowl whisk together persimmon puree, milk, butter and egg, and stir into flour mixture.
Pour into cake tin, place in a larger shallow pan, and pour boiling water into larger pan to 2 cm deep.
Bake for 1¼ hours or until pudding is firm and an inserted knife comes out clean.
Serve warm with citrus sauce and cream.
Citrus sauce
1 cup orange juice
juice of ½ lemon
¼ cup sugar
2 teaspoons cornflour, stirred into a little water
zest of ½ lemon
In a small saucepan over low heat, dissolve sugar in juices. Add cornflour and stir until thick.
Remove from heat and stir in lemon zest.
Serve sauce warm over the pudding