1. In a large bowl combine persimmon puree, sugar, egg and butter and beat until smooth (an electric mixer really helps!). 2. Sift flour, cinnamon and baking soda together and stir into persimmon mixture along with the milk and raisins alternately. 3. Turn batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or heavy foil secured with kitchen string. 4. Place mold on a rack in a kettle with a tight fitting lid. 5. Pour boiling water into kettle to reach 2/3 of the way up the sides of the mold and steam pudding covered for 2 hours over medium heat. 6. Remove pudding to a rack and cool uncovered for 15 minutes. 7. Invert onto a serving plate and serve with vanilla sauce. 8. VANILLA SAUCE: 9. In a small saucepan combine sugar, cornstarch, nutmeg and salt. 10. Add water in a stream whisking constantly and then simmer sauce over low heat until thickened or just starts to come to a boil (about 3 minutes). 11. Off heat, whisk in butter, vanilla and zest. 12. Transfer to a serving bowl and serve with warm steamed pudding. 13. Makes 2 cups. ---------------------------------------------------------------------------
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Ingredients
