| 1. | In a bowl, mix apples, dates, walnuts and ½ cup sugar. |
| 2. | Sift together flour, baking soda, baking powder, salt, allspice, cinnamon, nutmeg and cloves. |
| 3. | Sprinkle flour mixture over fruits and nuts. Toss till evenly coated. |
| 4. | In a small bowl, beat eggs with oil until well blended. Pour over prepared fruit mixture. Mix well. |
| 5. | Sprinkle remaining sugar (1 teaspoon) in a greased 1 quart (1 liter) mold. |
| 6. | Spoon mixture into mold. Cover mold tightly with aluminium foil securely tied. |
| 7. | Pour water into cooker. Put grid in cooker. Place mold on grid. |
| 8. | Close cooker without pressure regulator. Cook on high heat until steam passes through steam vent. Reduce heat and cook for 15 minutes, ensuring a steady stream of steam from steam vent. |
| 9. | Place pressure regulator in position. Bring to full pressure on high heat. Reduce heat and cook for 40 minutes. |
| 10. | Remove cooker from heat. Allow to cool naturally. |
| 11. | Open cooker. Take out and uncover mold. Run a knife around edge of mold. Place a serving dish on top of mold and invert. Shake gently to release. Remove mold. Serve pudding hot or cold. |