Recipe of Solstice Pudding - Food Recipes

Date: Mon, 20 Dec 93 09:02:47 EST From: Christina Hulbe <chulbe@magnus.acs.ohio-state.edu> New World Solstice Pudding by C. Hulbe 1 Cup whole wheat flour or 3/4 Cup flour and 1/4 Cup fine corn meal 1/2 Cup unbleached all-purpose flour 1 tsp baking powder 2 tsp baking soda 1/2 Cup blackstrap molasses 1/2 Cup boiling water 1 Cup cranberries 1 medium apple, in fine mince or grated 1/3 Cup pitted prunes, snipped spices: include any or all, to your taste 1 tsp cinnamon 1/2 tsp nutmeg 2 tsp crystallized ginger, minced 1 tsp dried orange peel 1/2 tsp dried lemon peel Thoroughly coat a 1 quart double-boiler with non-stick cooking spray. Stir baking soda into molasses and set aside. Boil cranberries in the water for 4 minutes. Stir apple into berries and cook one minute longer. Stir prunes into the other fruit. In a medium mixing bowl, stir together flours, baking powder, and spices. Mix molasses and fruit into flour. Pour batter into prepared mold, cover tightly (if double-boiler lid is not snug, seal with aluminum foil) and steam for 3 to 4 hours, until the pudding is firm. Remove mold from the pan and let stand 30 minutes. Loosen pudding with flexible spatula and invert it onto a serving plate. Cut into wedges and serve with sauce (suggestions below). If cooked (and stored cool) ahead of time, the pudding may be warmed by re-steaming in the double boiler for 30 to 45 minutes. The pudding may also be cooked in a traditional mold, it will require about half as much time to cook. Sauce possibilities include: 1) A mixture of equal parts confectioner's sugar and water or apple cider, boiled together for a few minutes, enriched with soymilk or brandy (several Tbsp for 1/2 Cup sugar) just before serving. 2) Apple butter, thinned with water or apple cider, heated just until it comes to the boil, and enriched with brandy just before serving.