Ingredients

2 T butter, room temperature

1 C whole wheat bread crumbs made 80% dry

3 cups (1 lb) apples, peeled, cored, and grated

1 C milk

3 eggs

2 T molasses

1/3 C brown sugar, firmly packed

1/4 C sour cream

1/2 t ground ginger

1 t ground cinnamon

Pinch of salt

1/3 C walnuts, coarsely chopped

Preparation

  1. Butter a 5 C souffle dish.
  2. Make a “lift” from a 2’ length of aluminum foil and doubling it twice lengthwise.
  3. Using a food processor, combine the butter and bread crumbs.
  4. Combine the bread mixture with the apples and turn out into the souffle dish.
  5. Using the food processor again, combine the milk, eggs, molasses, brown sugar, sour cream, ginger, cinnamon, and salt.
  6. Pour the milk mixture, along with the walnuts, over the bread and apples. Gently stir.
  7. Cover the dish with fail, leaving room on top for expansion, and tightly tuck the ends under the bottom
  8. Using the foil “lift”, lower the dish onto a steaming rack in the cooker.
  9. Lock the lid and bring to high pressure. Adjust the heat to maintain high pressure for 15 minutes.
  10. Use natural-release method.
  11. Allow the pudding to cool slightly before lifting our of cooker.

Note: If the pudding will not be served immediately it can be kept warm in the cooker for up to an hour by cutting a large “x” on the foil top. Place cooker’s lid slightly ajar.