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Title: Steamed Christmas Pudding w/ Brandied Cashew Cream
Categories: Magazine Vegetarian Holiday Dessert
Yield: 6 Servings
| THE PUDDING | ||
| 1/2 | c | Raisins |
| 1/2 | c | Dried currants |
| 1/2 | c | Dry sherry |
| Oil & flour for Bundt pan | ||
| 1 | c | Flour; whole wheat pastry |
| 1/2 | c | Flour; all-purpose |
| 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 |
| 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 Christmas 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 300øF 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.
DIRECTIONS:
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
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