Saladooha Russian Dried Fruit Pudding Recipes

STICKY SULTANA PUDDING

Steps:

• Butter a small microwave-proof pudding basin. In a separate bowl, rub the butter into the flour and baking powder, then stir in the sugar and sultanas. Gradually add the eggs and milk to make a wet cake mixture.
• Spoon into the basin and make a deep hollow in the centre with the back of the spoon. Cover the basin with cling film, pierce with the tip of a knife and microwave on High for 4½-5 mins until well risen and firm to the touch.
• Carefully turn the pud out onto a plate and spoon over a generous amount of syrup. Slice and serve with custard.

SALADOOHA (RUSSIAN DRIED FRUIT PUDDING)

Steps:

• In a medium size saucepan, add 1 cup of water and cranberries and cook until tender; mash and set aside.
• In a large cooking pot, add 12 cups of water, apricots, prunes, raisins, apples, pears, peaches, dates; bring to boil, then reduce heat to simmer, cover and cook for 1 hour or until all fruit is soft; stirring occasionally.
• Add sugar and mashed cranberries and cook for 5 minutes.
• Remove 1 cup of liquid from cooked fruit and stir in all-purpose and whole wheat flour to form a smooth, thin paste.
• Add flour paste to cooking pot and stir until well blended.
• Reduce heat to low and continue cooking for another 10 minutes, stirring frequently so the fruit does not settle to the bottom of the pot.
• Remove from heat and let cool before serving.
• Serve fruit pudding as is.
• If desired, you can serve with ice-cream or whipping cream.

PECAN AND DRIED FRUIT NOODLE PUDDING

Steps:

• Preheat the oven to 375 degrees. In a pot of boiling salted water cook the egg noodles until they are al dente. Drain, refresh under cold water and drain again. Transfer to a large bowl.
• In a bowl whisk together the egg yolks, butter, all but 2 tablespoons of the sugar, the sour cream and the vanilla.
• In a bowl with an electric mixer beat the whites until they form soft peaks. Add the remaining sugar and beat to firm peaks. Fold the whites into the yolk mixture and fold into the noodles In a buttered shallow baking dish layer the noodles, walnuts, jam and raisins and apricots. Sprinkle with the bread crumbs and bake for 25 to 30 minutes, or until lightly golden.

RUSSIAN HONEY AND DRIED FRUIT BREAD

Steps:

• Preheat the oven to 325 degrees.
• In a small saucepan, heat the honey, bringing it just to the boiling point. Remove from heat and stir in the spices and baking soda. In a mixing bowl, combine the egg yolks and yogurt and beat together until smooth. Add the honey mixture and mix in thoroughly, then stir in the dried fruit and nuts.
• In a large mixing bowl, combine the flour, baking powder, and salt. Make a well in the center and pour in the honey-nut mixture. Stir vigorously until thoroughly combined. Beat the egg whites until stiff, then fold into the batter. Pour into an oiled 9-by 5- by 3-inch loaf pan.
• Bake for 55 minutes, or until a knife inserted into the center tests clean. Cool on a rack, then cover tightly with foil to store.
• Makes one loaf (recipe can easily be doubled).

DRIED FRUIT PUDDING

Steps:

• Core and chop the pears and apples, if needed. Chop the apricots and prunes roughly.
• Stew the fruit in the juice with the spices on low heat for 30 minutes. Drain and reserve the liquid. Set aside 1/3 cup fruit.
• Measure the liquid and add more juice if needed to make 2 cups.
• Stir the tapioca into the juice in a saucepan. Let sit for 5 minutes. Bring to a boil and cook for 2 minutes while stirring constantly. Take off heat and let sit for 20 minutes. Combine with fruit, except the 1/3 cup, and chill.
• Whip the cream with the vanilla and whatever you are using for sweetening until stiff but not dry.
• In a large clear glass bowl, or in individual glasses, layer the chilled fruit pudding and the whipped cream, ending with the whipped cream. Decorate with reserved fruit.

RUSSIAN PUDDING

Steps:

• Place apples in a 9-inch pie plate.
• Add brown sugar, butter, lemon peel and juice; mix well.
• Microwave at HIGH for 3 minutes, stirring once.
• In a small bowl, combine cornstarch and sugar.
• Gradually add milk stirring well.
• Microwave at HIGH for 6 to 8 minutes or until thickened, stirring three times.
• Gradually stir in egg; mix well
• Pour custard over fruit mixture; mix well.
• Sprinkle with ground nutmeg.
• Microwave at 30%(medium-low) for 6 minutes, rotating dish twice.
• Let stand 5 minutes.

FRUIT PUDDING

Steps:

• Preheat oven to 350, and while it preheats, place 1 stick of butter or margerine in a 9 X 13 or smaller deeper baking dish, in the oven until butter melts.(9x13 makes a nice size, but it comes out kind of thin.).
• Mix sugar, flour, baking powder, salt, and milk together, by hand until smooth.
• In pan with melted butter, add batter, making sure it covers most of the bottom of the pan.
• Drain fruit, and spoon on top of batter evenly, so batter is evenly covered with fruit.
• Bake at 350 for 40 minutes.