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Star (Christchurch), Issue 18787, 17 June 1929, Page 12

Baked Apples in Syrup.—Peel as many apples as are required and core, but do not cut them. Arrange them in a baking dish or a glass fireproof one, put a lump of butter in the hole formed by the removal of the core, squeeze in a little lemon juice and pour golden syrup over, with a little water around the apples, and bake till the apples are tender. Serve in the dish in which the apples were cooked. Devonshire Pudding.—Grease a pie dish, line it with a thin layer of apricot jam. and on this put a layer of peeled and cored apples, exit in slices. Put about -loz breadcrumbs into a basin, and pour over them 1 pint cold milk Cover with a plate, and place by the side of the stove. When quite soaked beat till smooth with a fork, add the beaten yolks of two eggs, sugar and flavouring it desired. Pour this over the apples very gently, bake slowly till the custard is set. then spread more jam over the top and add. a meringue of the whites of the eggs.