Persimmon And Candy Cap Pudding
- LEMON SAUCE:
- 1 1/2 ounces dried candy cap mushrooms stems removed
- 1 cup water
- 1 teaspoon fresh lemon juice
- 1 tablespoon butter
- 1 cup sliced peeled ripe persimmons
- 1/4 cup milk or more
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 eggs
- 1 cup sugar
- 1 cup all-purpose unbleached flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup chopped walnuts
- 1/2 cup unsalted butter - (1 stick)
- 1 tablespoon flour
- 3 tablespoons boiling water
- 1/2 cup sugar
- 1 pinch salt
- 1 egg beaten
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 cup heavy cream whipped
In a medium saucepan, simmer the mushrooms in the water, lemon juice, and butter for 10 minutes. Drain and cool. Place the mushrooms in a blender or food processor along with the persimmons, milk, vanilla, cinnamon, and eggs. Blend until smooth.
Mix the sugar, flour, baking soda, and salt together in a bowl. Add the previously blended mixture in small amounts. The mixture should not be thick. If too thick, add more milk. Add the walnuts.
Pour the batter into a buttered 8- by 12-inch baking dish. Bake in a preheated 300 degree oven for 45 minutes to 1 hour. To test for doneness, insert a knife in the center of the pudding. If it comes out clean, it is done.
When cool, slice in squares and serve with Lemon Sauce.
For the Lemon Sauce: Melt the butter in a double boiler. In a small bowl make a paste of the flour and water and add it to the butter. Stir in the sugar and salt. Let it cool somewhat. Then add the egg, lemon juice, and lemon zest. When cool, fold in the whipped cream and spoon over the pudding squares. (Makes about 1 1/2 cups)
This recipe yields 6 to 8 dessert servings.