Persimmon Pudding

Yield:	8 Servings
Categories:

1	c	Fresh Ripe Persimmon Puree
3/4	c	Sugar
1	lg	Egg, lightly beaten
2	tb	Unsalted Butter, softened*
1	c	All Purpose Flour
1/2	ts	Baking Soda
1/2	c	Milk
1/4	c	Golden Raisins, plumped, drained & c
		VANILLA SAUCE
3/4	c	Sugar
2 1/2	tb	Cornstarch
1/4	ts	Each freshly grated nutmeg and salt
2	c	Warm water
2	tb	Unsalted butter
1 1/2	ts	Vanilla
1/2	ts	Finely grated lemon zest