INGREDIENTS

cup currants

cup raisins

cup citron peel,
sliced paper-thin
cup candied orange
peel, sliced

cup almonds, blanched
and toasted

cup rendered suet,
chopped

cup fine dry bread-
crumbs

egg

cup milk

cup ROGERS’
GOLDEN SYRUP
cup all-purpose flour
teaspoon nutmeg
teaspoon cinnamon
teaspoon cloves
teaspoon salt

tart apples

canned apricot halves
cup apricot juice

cup very fine dry
breadcrumbs

cup chopped nuts
cup brown sugar

cup ROGERS’
GOLDEN SYRUP

Plum Pudding

Combine fruits, nuts, chopped suet,
and breadcrumbs. Beat egg until
light, add milk and ROGERS’ GOLD-
EN SYRUP. Add flour, which has
been sifted with salt and spices.
Pour batter over fruit mixture; blend
well with hands.

Fill buttered molds 74 full. Cover
securely. Put 5 cups of water in
cooker. Place molds on rack in
cooker. Steam with valve open for
20 minutes; then cook at 15 pounds
pressure for 60 minutes. Allow
pressure to return gradually to zero.

Baked Dessert Apples

Core apples, and peel half way
down. Place apples in one large or
four individual baking dishes, well
greased. Fill apple cavities with
apricots, well drained—juice reserv-
ed. Combine breadcrumbs, nuts,
sugar and ROGERS’ GOLDEN SYRUP,
and pack mixture on top and sides of
apples. Pour reserved apricot juice
over fruit.

Put 2 cup water in cooker, and
set baking dish on rack. Cook 4
minutes. at 15 pounds pressure.
Allow cooker to cool gradually; this
will prevent apples from breaking.
If brown top crust is desired, place
cooked apples under broiler for few
minutes.