Steamed Apple-Date Pudding

* Exported from MasterCook II *

Steamed Apple-Date Pudding

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Dates -- pitted(8oz)
1/2 cup Apple cider
3/4 cup Sugar
1/2 cup Butter or margarine -- softened
4 Eggs
2 cups Flour -- all-purpose
2 teaspoons Baking powder
1/2 teaspoon Cinnamon -- ground
1/4 teaspoon Cloves -- ground
1 Apple,peeled -- large
3/4 cup Walnuts
Red candied cherries
Green candies cherries
-----CUSTARD SAUCE-----
4 Egg yolks
1/3 cup Sugar
1/8 teaspoon Salt
2 cups Milk
1 teaspoon Vanilla extract

1. Heavily grease deep 2 1/2-quart heat-safe bowl. Cut foil 1 inch
large than top of bowl to use as cover. Grease 1 side of foil well;
set aside.
2. In blender at medium speed or in food processor with
knife blade attached, blend dates and apple juice until smooth; set
aside.
4. In large bowl, with mixer at low speed, beat sugar and
butter or margarine ju st until blended. Increase speed to high; beat
until light and fluffy. Add eggs, next 5 ingredients, and date mixture; beat
at low speed until blended. Increase speed to medium; beat 1 minute,
occasionally scraping bowl with rubber spatula. With rubber spatula, gently
fold in chopped apple and walnuts. Spoon pudding mixture into prepared bowl.
Cover bowl with foil, greased side down, tying tightly with string.
4. Set bowl on rack in 8-12 quart saucepan. Pour in water to come halfway up
side of bowl, nut touching foil. Over high heat, heat to boiling. Reduce heat
to low; cover and simmer 2 1/2 to 3 hours, until skewer inserted through foil
into center of pudding comes out clean.
5. About 30 minutes before pudding is done, prepare Custard Sauce.
6. When pudding is done, cool in bowl on wire rack 10 minutes; loosen pudding
with metal spatula and invert into warm platter. Garnish pudding with red and
green candied cherries. Serve pudding warm with warm sauce.
*** CUSTARD SAUCE ***
1. In heavy 2-quart saucepan over low heat, or in double boiler over hot, not
boiling, water, with wire whisk, beat egg yolks, sugar, and salt.
Gradually stir in milk and cook, stirring constantly, until mixture thickens
and coats the back of a spoon, about 25 minutes. Stir in vanilla extract.
2. Serve sauce warm or cold over apple pie, fruitcake, cut-up fruit, or ice
cream.

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