*  Exported from  MasterCook  *

                     Noodle Pudding (Pressure Cooked)

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 6    Preparation Time :0:00
Categories    : Puddings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Butter -- up to 2 tb
                        Additional butter -- for
                        - greasing 5-cup souffle dish
   3      c             Dry egg noodles -- loosely packed
     1/4  c             Golden raisins
   1      lg            Apple -- core, peel, grate
   1      c             Milk
   2      lg            Eggs
     1/4  c             Sour cream or plain yogurt --
                        - * see note
     1/2  ts            Ground cinnamon
     1/4  c             Orange marmalade or
                        - apricot preserves
   1 1/2  ts            Lemon zest
   1      tb            Honey -- up to 2 tb (optional)
   1      tb            Brown sugar
                        Ground cinnamon -- garnish

Author's note: Try drizzling some raspberry syrup or blackberry
brandy over the warm pudding; the optional honey is for those who
like their desserts very sweet.

Generously butter a 5-cup souffle dish or suitable alternative. Set
aside. Cut a piece of aluminum foil 2x2' and double it twice
lengthwise to create a strip for moving the pudding to and from the
cooker. Set aside.

Cook the noodles in the pressure cooker (without the lid) for
5 minutes in rapidly boiling, salted water. Drain thoroughly and
place in the prepared dish. While the noodles are still warm, add the
butter and toss well to coat, then stir in the raisins and apples.

In a food processor or blender, combine the milk, eggs, sour cream,
cinnamon, marmalade, lemon zest, and honey (if using). Stir this
mixture into the noodles and sprinkle the top with brown sugar.
Cover the souffle dish with aluminum foil so that the foil fits
tightly around the sides, leaving some room on top for the pudding to
expand.

Set a trivet or steaming rack on the bottom of the cooker. Center the
pudding dish on the foil strip and gently lower it into the cooker.
Loosely fold the ends of the foil strip over the top of the pudding.
Pour in enough water to reach 1/3rd up the sides of the pudding dish.
Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure, and cook for 15 minutes. Let
the pressure drop naturally or use a quick release method. Remove the
lid, tilting it away from you to allow any excess steam to escape.

Let the pudding cool for a few minutes before removing it from the
cooker with the aid of the foil strip. If you aren't serving the
pudding immediately, cut a few slits in the foil top and let it
remain warm in the cooker, placing the lid ajar, for up to one hour.
Before serving, dust the pudding lightly with additional cinnamon. To
serve, scoop out the pudding with a large spoon.

* You can substitute 3-1/2 cups leftover cooked noodles, but if they
aren't slightly undercooked, the pudding's texture may seem too soft.
If you use the yogurt, the pudding will have a very slight tang, and
the honey should be added to counteract it.

Yield: 6 Servings


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