October 20 - National Brandied Fruit Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Steamed Holiday Pudding w/Brandied Cashew Cream
Categories: Puddings, Wine, Fruits, Nuts, Booze
Yield: 6 Servings

MMMMM------------------------THE PUDDING-----------------------------
1/2 c Raisins
1/2 c Dried currants
1/2 c Dry sherry
Oil & flour for Bundt pan
1 c Whole wheat pastry flour
1/2 c All-purpose flour
1 ts Baking soda
1/8 ts Salt
1 ts Ground cinnamon
1/4 ts Ground clove
1/4 ts Fresh nutmeg; grated
1 1/2 ts Orange zest; grated
1 1/2 ts Lemon zest; grated
3/4 c Pecans; toasted & chopped
1 c Pitted dates; chopped
3/4 c Carrots; finely grated
1 c Apple cider
2 tb Black strap molasses

MMMMM-------------------BRANDIED CASHEW CREAM------------------------
3/4 c Cashews; raw, unsalted
1 tb Brandy
1 1/2 tb Maple syrup
1 ts Vanilla extract

Dickens would have been delighted by this irresistibly
delicious and rich, yet healthful version of the
traditional Holiday Pudding developed by Rosemary Serviss.

You can steam the pudding either in a pressure cooker or a
large stockpot, but in either case you will need a 1-quart
Bundt pan. If possible, use a pan with a lid (they are
specially designed for puddings like this) or improvise a
lid out of aluminum foil. The pudding should be served
warm, but you can prepare it early in the day (or the day
before). Let it cool, then wrap it in heavy-duty foil.

Reheat the pudding in the foil at 300+|F/150+|C for thirty
minutes before serving. Serve the brandied cashew cream in
a sauce boat on the side.

NOTE: The pudding may also be cooked conventionally on top
of the stove. Set a rack or trivet into large, deep pot
with tight-fitting lid. Set covered Bundt pan on rack. Add
enough boiling water to reach halfway up sides of Bundt
pan. Cover and cook at steady low boil until top of
pudding springs back to gentle touch, about 85 minutes.
Remove cover. Once steam has died down, remove Bundt pan
from pot and proceed with cooling at end of set four.

To prepare Pudding: Combine raisins, currants and sherry
in small glass bowl or measuring cup. Cover and soak at
least 3 hours or overnight; stir occasionally. Pour
through strainer set over 2-cup measure. Set raisins and
currants aside; reserve sherry.

Oil and LIGHTLY flour 1-quart Bundt pan. Set pan aside.

Place flours, baking soda, salt, spices, zests and pecans
in large bowl. Stir with whisk to blend. Add dates and
using your hands, break up pieces that stick together as
you incorporate them into flour mixture. Stir in carrots
and soaked raisins and currants. Add enough apple cider to
reserved sherry to equal 1 1/4 cups liquid. Whisk molasses
into cider- sherry mixture. Add wet ingredients to dry and
stir to blend. Pour batter into prepared pan and cover
securely with pan cover or aluminum foil.

Place steamer insert into pressure cooker (see note above)
and add 3 cups boiling water. Lower Bundt pan into cooker.
Lock lid in place. Over high heat, bring to high pressure.
Lower heat just enough to maintain high pressure and cook
25 minutes. Allow pressure to come down naturally for 15
minutes. Quick-release any remaining pressure. Remove lid,
tilting it away from you to let any excess steam to
escape. Lift pan out of cooker. Remove cover and set on
wire rack until cool enough to handle.

To Prepare Cashew Cream: Coarsely chop cashews in blender.
Add remaining ingredients and 1/3 cup cold water; blend
until velvety smooth, about 2 minutes, stopping once or
twice to incorporate any cashews that sink to the bottom.
Cashew cream can be refrigerated overnight.

Run knife around edges of pudding and invert it onto
serving platter. Cut into slices and serve with cashew
cream in sauce boat.

Makes about 6 to 8 servings.

** Natural Health; Dec 96 **

Formatted for your use by The WEE Scot; paul macGregor

From: Paul Macgregor

Uncle Dirty Dave's Archives

MMMMM

... I don't mean to brag but I finished my 14-day diet in 24 hours.

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)