I don’t know about you but I’m just a tad bit tired of winter. So, it is with great joy that I found this peek into the summer months. This recipe requires that you use any soft seasonal fruit such as plums, mangoes, peaches, and nectarines. This recipe serves 4 to 6 people.

Utensils:

• Pressure Cooker: 25 minutes high pressure, 15-minute natural pressure release
• Standard stove Top: 75 to 90 minutes

Ingredients:

• 1/2 teaspoon oil and 2 teaspoons whole wheat pastry flour for preparing a 1-quart Bundt pan or heatproof casserole
• 1 to 1.25 cups whole wheat pastry or barley flour, divided
• 3/4 cup granola, store-bought
• 1 teaspoon baking soda
• 1/3 cup raisins
• 1/2 cup walnuts
• 1 tablespoon finely minced or grated orange peel (colored part only, preferably organic)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon sea salt
• 2.5 cups sliced or diced fresh soft fruit, peeled if desired
• 3/4 cup orange juice
• 1/3 to 1/2 cup maple syrup (amount depends upon the sweetness of the granola and of the fruit; start with 1/3 cup and add more if needed)
• Boiling water

This is How We Do It:

1. Brush the oil on the bottom and sides of the pan and liberally dust with flour. Tip out any extra flour. Set aside.
2. In a bowl, combine 1 cup of the flour, granola, baking soda, raisins, walnuts, orange peel, cinnamon, nutmeg and salt. Stir in the fruit.
3. In a liquid measuring cup, combine the orange juice and maple syrup.
4. Stir the liquid into the dry ingredients just until all of the flour is absorbed. If the batter is very thin stirring the additional 1/4 cup flour.
5. Transfer the mixture into the prepared pan.
6. Wrap tightly with 2 sheets of aluminum foil crisscrossed on the top, with ends long enough to tuck under the bottom of the pan.
7. Place a rack or trivet in the bottom of the cooker.
8. Lower the pudding into the cooker with the aid of a foil strip and set it on the rack. Add enough boiling water to reach halfway up the sides of the pan.
9. Lock the lid in place and over high heat bring to high pressure.
10. Lower the heat just enough to maintain high pressure and cook for 25 minutes.
11. Turn off the heat and allow the pressure to come down naturally for 15 minutes.
12. Remove the lid tilting it away from you to allow any excess steam to escape.
13. Remove the pan from the cooker by lifting it up with the aid of the foil strip and set it on a rack to cool slightly.
14. Remove the top foil, and after all of the steam has escaped, run a knife around the edges.
15. Turn over onto a platter and unmold. (Do not attempt to unmold while steam is still escaping, as the pudding might crack.)
16. Slice with a serrated knife and serve warm.

Standard Stove Top Instructions:

• Follow steps 1-6. Using a large pot with a tight-fitting lid, follow steps 7-9. Bring to a boil, reduce the heat to medium, cover, and steam until the pudding is set, about 75 to 90 minutes, replenishing water as needed.
• Follow steps 10 to 16