*  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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