*  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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