Noodle pudding(pressure cooked)

 
                      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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