Persimmon Pudding

By KodiakDavis

Ingredients

• Lemon Sauce:
• 1 cup sugar
• 1 1/2 cup persimmon pulp, pealed and deseeded
• 1 cup flour
• 2 teaspoons baking powder
• 2 tablespoons butter, melted
• 1 cup nuts
• 1 cup raisins
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 cup cold water
• 1/3 cup sugar
• 1 to 2 tablespoons cornstarch
• lemon to taste (2 small or one large lemon)
• Bourbon Sauce:
• 1 cup cold water
• 1/3 cup sugar
• 1 to 2 tablespoons cornstarch
• 1/4 cup bourbon, or more is so desired per your taste
• cinnamon to taste
• 2 tablespoons butter
• 1/4 teaspoon vanilla

Preparation

Step 1

Preheat oven to 350 degrees.
Grease a 6 X 11 inch loaf pan.
Mix all the ingredients together.
Put into loaf pan.
Set loaf pan into larger pan half full of water.
Bake for 1 hour or until toothpick comes out clean from the middle.

Lemon sauce:

In a sauce pan, mix cornstarch and water until completely dissolved.
Add sugar.
Bring mixture to boil over medium heat.
Boil until mixture thickens.
Remove from heat.
Add lemon juice.
Stir well.

Bourbon sauce:

In sauce pan, mix cornstarch and water until completely dissolved.
Add sugar.
Bring mixture to boil over medium heat.
Boil until mixture thickens.
Remove from heat.
Add bourbon, cinnamon, butter and vanilla.
Stir well.

The recipes can be doubled or tripled if desired.