Steamed apple-date pudding
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Steamed apple-date pudding
  Pudding  
Last updated 6/12/2012 1:24:48 AM. Recipe ID 58507. Report a problem with this recipe.
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      Title: Steamed apple-date pudding
 Categories: Desserts
      Yield: 12 Servings
 
      1 pk Dates,pitted(8oz)
    1/2 c  Apple cider
    3/4 c  Sugar
    1/2 c  Butter or margarine,softened
      4    Eggs
      2 c  Flour,all-purpose
      2 ts Baking powder
    1/2 ts Cinnamon,ground
    1/4 ts Cloves,ground
      1    Apple,peeled,large
    3/4 c  Walnuts
           Red candied cherries
           Green candies cherries

MMMMM-----------------------CUSTARD SAUCE----------------------------
      4    Egg yolks
    1/3 c  Sugar
    1/8 ts Salt
      2 c  Milk
      1 ts 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 just 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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Recipe ID 58507 (Apr 03, 2005)

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