A simple, light sauce that elevates Persimmon Pudding and other cakes with its clean, citrus flavor.
2 cups hot water
1 cup granulated sugar
1 large lemon (such as Eureka or Lisbon lemons)
or 2 lemons if Meyers (approximate based on sourness) plus 1 – 2 teaspoons lemon zest
2 tablespoons cornstarch
2 tablespoons butter
1 teaspoon pure vanilla extract
In a medium saucepan mix sugar and cornstarch, then gradually add very hot (or boiling) water, stirring all the time.
Cook 8 to 10 minutes until it thickens. Turn the heat to low. This will be a fairly thin sauce so don’t keep cooking to thicken the sauce more.
Add lemon zest, then juice. Depending upon which variety of lemons you use, add half the juice, stir, then taste the sauce, and repeat until it is the level of tartness you want. Add vanilla and butter, stir well, and remove from heat.
Serve the Persimmon Pudding warm, in slices with the warm lemon sauce poured over. Serve whipped cream on the side.
You can make half of this recipe if you are serving the cake to just a few people. Because it contains corn starch it only lasts 3 or 4 days.