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.