Noodle Pudding(Pressure Cooked)

* Exported from MasterCook *

Noodle Pudding (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter (up to 2 tbsp)
butter for greasing 5-cup souffle dish
3 cups dry egg noodles -- loosely packed
1/4 cup golden raisins
1 large apple -- core, peel, grate
1 cup milk
2 large eggs
1/4 cup sour cream
or
plain yogurt -- * see note
1/2 teaspoon ground cinnamon
1/4 cup orange marmalade
or
apricot preserves
1 1/2 teaspoons lemon zest
1 tablespoon honey (up to 2 tbsp) -- optional
1 tablespoon brown sugar
ground cinnamon -- garnish

serves 6

Author's note: Try drizzling some raspberry syrup or blackberry brandy over th
e warm pudding; the optional honey is for those who like their desserts very sw
eet.

Generously butter a 5-cup souffle dish or suitable alternative. Set aside. Cu
t a piece of aluminum foil 2 feet long by 2 foot wide and double it twice lengt
hwise to create a strip for moving the pudding to and from the cooker. Set asi
de.

Cook the noodles in the pressure cooker (without the lid) for 5 minutes in rapi
dly boiling, salted water. Drain thoroughly and place in the prepared dish. W
hile the noodles are still warm, add the butter and toss well to coat, then sti
r in the raisins and apples.

In a food processor or blender, combine the milk, eggs, sour cream, cinnamon, m
armalade, lemon zest, and honey (if using). Stir this mixture into the noodles
and sprinkle the top with brown sugar. Cover the souffle dish with aluminum f
oil so that the foil fits tightly around the sides, leaving some room on top fo
r the pudding to expand.

Set a trivet or steaming rack on the bottom of the cooker. Center the pudding
dish on the foil strip and gently lower it into the cooker. Loosely fold the e
nds of the foil strip over the top of the pudding. Pour in enough water to rea
ch one third up the sides of the pudding dish. Lock the lid in place and over
high heat bring to high pressure. Adjust heat to maintain high pressure, and c
ook for 15 minutes. Let the pressure drop naturally or use a quick release met
hod. Remove the lid, tilting it away from you to allow any excess steam to esc
ape.

Let the pudding cool for a few minutes before removing it from the cooker with
the aid of the foil strip. If you aren't serving the pudding immediately, cut
a few slits in the foil top and let it remain warm in the cooker, placing the l
id ajar, for up to one hour. Before serving, dust the pudding lightly with add
itional cinnamon. To serve, scoop out the pudding with a large spoon.

* You can substitute 3 1/2 cups leftover cooked noodles, but if they aren't sli
ghtly undercooked, the pudding's texture may seem too soft. If you use the yog
urt, the pudding will have a very slight tang, and the honey should be added to
counteract it.

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