Solstice Pudding

Date: Mon, 20 Dec 93 09:02:47 EST
From: Christina Hulbe <chulbe@magnus.acs.ohio-state.edu>

New World Solstice Pudding
by C. Hulbe
1 Cup whole wheat flour
or 3/4 Cup flour and 1/4 Cup fine corn meal
1/2 Cup unbleached all-purpose flour
1 tsp baking powder
2 tsp baking soda
1/2 Cup blackstrap molasses
1/2 Cup boiling water
1 Cup cranberries
1 medium apple, in fine mince or grated
1/3 Cup pitted prunes, snipped

spices: include any or all, to your taste
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp crystallized ginger, minced
1 tsp dried orange peel
1/2 tsp dried lemon peel

Thoroughly coat a 1 quart double-boiler with non-stick
cooking spray. Stir baking soda into molasses and set
aside. Boil cranberries in the water for 4 minutes.
Stir apple into berries and cook one minute longer. Stir
prunes into the other fruit. In a medium mixing bowl,
stir together flours, baking powder, and spices. Mix
molasses and fruit into flour. Pour batter into
prepared mold, cover tightly (if double-boiler lid is not
snug, seal with aluminum foil) and steam for 3 to 4 hours,
until the pudding is firm. Remove mold from the pan and
let stand 30 minutes.
Loosen pudding with flexible spatula and invert it onto
a serving plate. Cut into wedges and serve with sauce
(suggestions below).
If cooked (and stored cool) ahead of time, the pudding
may be warmed by re-steaming in the double boiler for 30
to 45 minutes.
The pudding may also be cooked in a traditional mold,
it will require about half as much time to cook.

Sauce possibilities include:
1) A mixture of equal parts confectioner's sugar and
water or apple cider, boiled together for a few minutes,
enriched with soymilk or brandy (several Tbsp for 1/2
Cup sugar) just before serving.
2) Apple butter, thinned with water or apple cider, heated
just until it comes to the boil, and enriched with brandy
just before serving.