*  Exported from  MasterCook  *
 
                 Pineapple Noodle Pudding (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter
                         butter for greasing a 5-cup souffle dish
    2 1/2  cups          dry egg noodles -- loosely packed
    1      cup           sour cream
                         or
                         plain yogurt
      1/2  teaspoon      ground cinnamon
    3      large         eggs
    2      tablespoons   honey
    1 1/4  cups          canned crushed pineapple in juice -- undrained
      1/3  cup           raisins
      1/2  cup           coarsely chopped walnuts
      1/2  cup           granola
 
 serves 6
 A rich, moist pudding
 
 *You can substitute 2 1/2 cups leftover cooked noodles, but if they aren't slig
 htly 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 2 feet long by 1 foot wide and double it twice lengthwise to cre
 ate 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 rapi
 dly boiling, salted water.  Drain thoroughly and place in the prepared dish.  W
 hile 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 hon
 ey.  Pour this mixture over the noodles, then add the pineapple, raisins, and w
 alnuts.  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 ti
 ghtly 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 wa
 ter to reach on third 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 re
 lease method.  Remove the lid, tilting it away from you to allow any excess ste
 am 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 one hour.  To serve, scoop out the pudding with a large spo
 on.
 
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