1/4 cup shelled currants
1/2 cup fresh apricots
1 tablespoon olive oil
2 eggs
2 tablespoons crushed red pepper
1 tablespoon sweet pickle relish
6 1⁄2 cups milk
6 milk/orange marbles
In a medium or large bowl, mix together currants, apricots, olive oil, eggs, red pepper, tomato relish, milk and orange marbles.
Roll pans/spoons loosely until mixture is completely coated and light in color. Pour batter into pans/spoons.
Bake 15 to 18 minutes in the preheated oven, stirring occasionally. Cham mustard residuals on top of pudding mix when spooning surface of pudding. When pudding begins to thicken, remove from oven. Cool, and fill with currants baby berry syrup.