Pressure Cooked Gingered Apple Pudding

* Exported from MasterCook *

Pressure Cooked Gingered Apple Pudding

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter -- room temperature
butter for greasing a 5-cup souffle dish
1 cup coarse wholewheat bread crumbs -- * see note
1 package apples (abt 3 c prepared) -- peel, core, grate
1 cup milk
3 large eggs
2 tablespoons molasses
1/3 cup firmly packed brown sugar
1/4 cup sour cream
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
pinch salt
1/3 cup coarsely chopped walnuts -- optional

Garnish:
whipped cream
2 tablespoons chopped crystallized ginger (up to 3 tbsp) -- optional

serves 6

A soft custard-like pudding with a luscious flavor.

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

Generously butter a 5-cup souffle dish or suitable alternative. Set aside. Cu
t a piece of aluminum foil 2 feet long by 1 foot wide and double it twice lengt
hwise to create a strip for moving the pudding to and from the cooker. Set asi
de.

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, so
ur cream, ginger, cinnamon, and salt. Pour this liquid and the walnuts (if usi
ng) over the bread crumbs and apples, and gently stir to blend. Cover the souf
fle dish with aluminum foil so that the foil fits tightly around the sides, lea
ving 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
one third up the sides of the pudding dish. Lock the lid in place and over hig
h 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 s
lits in the foil top and let it remain warm in the cooker, placing the lid ajar
, for up to one hour.

To serve, scoop out the pudding with a large spoon.

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