Coffee & fig pudding

Yield: 5 servings

Measure Ingredient
1 cup Cut-up stewed Ca. dried figs
1 tablespoon Hot water
1 tablespoon Instant coffee
2½ cup Milk
2 \N Eggs
⅔ cup Sugar
½ teaspoon Salt
¾ cup Cooked rice
1 teaspoon Vanilla
1 cup Heavy cream; whipped, sweetened, and vanilla-flavored

With scissors, snip off stems of stewed figs. Cut figs into small pieces. Combine hot water and instant coffee. Add to milk. Beat eggs lightly with sugar. Add to milk, with salt, rice, vanilla and figs. Pour gently into buttered pudding dish. Bake in moderate oven (350 F.) for about 30 minutes or until almost "set". Serve warm, with whipped cream, and garnish with a whole fig. Serves 5 or 6 generously.

Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

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