PERSIMMON PUDDING & ST. CECILIA SAUCE
Steps:
- PUDDING Mix together persimmon pulp, sugar, milk, egg and softened butter. Mix and sift dry ingredients, then add to first mixture. Dredge fruit and nuts with flour, and add. Grease the casserole dish thoroughly and pour batter into container. Cover with two thicknesses of waxed paper and tie waxed paper over container with string. Steam in Dutch Oven combination for 2-1/2 hours. Serve warm or room temp. with St. Celia Sauce. ST. CECILIA SAUCE Beat egg yolks until light, add sugar gradually. Whip cream and fold into mixture. Add remaining ingredients and stir twice. Serve *I guess this is not cool now to serve raw eggs in sauce, perhaps sub. Eggbeaters? or leave egg out entirely.
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