*  Exported from  MasterCook  *

                  Pressure Cooked Gingered Apple Pudding

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Butter -- room temperature
                        Additional butter -- for
                        - greasing a 5 c souffle dish
   1      c             Coarse wholewheat bread crumbs
                        -- * see note
   3      c             Apples -- peel, core, grate
   1      c             Milk
   3      lg            Eggs
   2      tb            Molasses
     1/3  c             Brown sugar -- firmly packed
     1/4  c             Sour cream
     1/2  ts            Ground ginger
   1      ts            Ground cinnamon
   1      pn            Salt
     1/3  c             Walnuts -- coarsely chopped
                        - (optional)
                        Garnish:
                        Whipped cream
   2      tb            Crystallized ginger -- up to
                        - 3 tb, chopped (optional)

A soft custard-like pudding with a luscious flavor.

* Use day old bread. Crumbs should be slightly, but not bone dry. A
hearty mixed-grain loaf makes delicious crumbs.

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

In a food processor, combine the softened butter and bread crumbs.
Transfer to a souffle dish and stir in the grated apples. Set aside.

In the food processor, blend together the milk, eggs, molasses, brown
sugar, sour cream, ginger, cinnamon, and salt. Pour this liquid and
the walnuts (if using) over the bread crumbs and apples, and gently
stir to blend. 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 on the foil strip and lower it into the cooker. 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
the heat to maintain high pressure, and cook for 15 minutes. Let the
pressure drop naturally or use the 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 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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