-
1
Heavily grease deep 2 1/2-quart heat-safe bowl.
-
2
Cut foil 1 inch large than top of bowl to use as cover.
-
3
Grease 1 side of foil well; set aside.
-
4
In blender at medium speed or in food processor with knife blade attached, blend dates and apple juice until smooth; set aside.
-
5
In large bowl, with mixer at low speed, beat sugar and butter or margarine just until blended.
-
6
Increase speed to high; beat until light and fluffy.
-
7
Add eggs, next 5 ingredients, and date mixture; beat at low speed until blended.
-
8
Increase speed to medium; beat 1 minute, occasionally scraping bowl with rubber spatula.
-
9
With rubber spatula, gently fold in chopped apple and walnuts.
-
10
Spoon pudding mixture into prepared bowl.
-
11
Cover bowl with foil, greased side down, tying tightly with string.
-
12
Set bowl on rack in 8 to 12 quart saucepan.
-
13
Pour in water to come halfway up side of bowl, nut touching foil.
-
14
Over high heat, heat to boiling.
-
15
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.
-
16
About 30 minutes before pudding is done, prepare Custard Sauce.
-
17
When pudding is done, cool in bowl on wire rack 10 minutes; loosen pudding with metal spatula and invert into warm platter.
-
18
Garnish pudding with red and green candied cherries.
-
19
Serve pudding warm with warm sauce.
-
20
CUSTARD SAUCE dsIn 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.
-
21
Gradually stir in milk and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 25 minutes.
-
22
Stir in vanilla extract.
-
23
Serve sauce warm or cold over apple pie, fruitcake, cut-up fruit, or ice cream.
