*  Exported from  MasterCook  *
 
                         Steamed Apple-Date Pudding
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Baking powder
      1/2   t            Cinnamon,ground
      1/4   t            Cloves,ground
    1                    Apple,peeled,large
      3/4   c            Walnuts
                         Red candied cherries
                         Green candies cherries
                         -----CUSTARD SAUCE-----
    4                    Egg yolks
      1/3   c            Sugar
      1/8   t            Salt
    2       c            Milk
    1       t            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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