Buttermilk Lemon Pudding Cake with Persimmon Sauce

Method

For sauce:

1. Puree the persimmons with the water in a blender.
2. Add the puree along with the sugar and lemon juice to a small saucepan over medium – low heat.
3. Bring to a simmer and stir constantly until all the sugar has dissolved and sauce has slightly thickened.
4. Remove from heat and set aside.

For cake:

1. Position oven rack in centre of oven and preheat to 180C.
2. Lightly grease a 6- to 8-cup glass pudding/casserole dish with some butter.
3. Blend 2/3 cup sugar and flour in large bowl. Mix in lemon juice, hot melted butter butter, lemon peel and egg yolks.
4. Stir in the buttermilk until combined.
5. In a separate bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup sugar into the egg, continue to beat until stiff peaks form.
6. Fold whites into buttermilk mixture.
7. Pour batter into prepared dish. Place dish in large baking pan. Pour enough hot water into baking pan to come halfway up the sides of the dish.
8. Bake until top of cake is light golden, about 1 hour 10 minutes.
9. Remove the dish from water bath and allow to cool for at least 15 minutes.
10. Dust the cake with powdered sugar.
11. Spoon the warm cake into deep bowls and drizzle with persimmon sauce (reheat the sauce to warm if you wish prior to serving).