*  Exported from  MasterCook  *

                Pineapple Noodle Pudding (Pressure Cooked)

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Butter
                        Additional butter -- for
                        - greasing a 5 c souffle dish
   2 1/2  c             Dry egg noodles -- loosely
                        - packed
   1      c             Sour cream or plain yogurt
     1/2  ts            Ground cinnamon
   3      lg            Eggs
   2      tb            Honey
   1 1/4  c             Canned crushed pineapple in
                        - juice -- undrained
     1/3  c             Raisins
     1/2  c             Walnuts -- coarsely chopped
     1/2  c             Granola

A rich, moist pudding

* You can substitute 2-1/2 cups leftover cooked noodles, but if they
aren't slightly undercooked, the pudding's texture may seem too soft.

Generously butter a 5-cup souffle dish or suitable alternative. Cut a
piece of aluminum foil 2x1' and double it twice lengthwise to create
a strip for moving the pudding dish 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.

In a food processor or blender, combine the sour cream, cinnamon,
eggs, and honey. Pour this mixture over the noodles, then add the
pineapple, raisins, and walnuts. Stir well to distribute the
ingredients evenly. Sprinkle the granola on top. Cover the souffle
dish with the 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 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 pressu re, 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 are not 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 1 hour.
To serve, scoop out the pudding with a large spoon.

Yield: 6 Servings


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