Perfect christmas pudding

Yield: 8 servings

Measure Ingredient
24 \N California dried figs
1½ cup Milk
1 cup Shortening
2 cups Soft bread crumbs, lightly packed down
¾ cup Granulated sugar
3 tablespoons Quick-cooking tapioca
1½ cup Sifted all-purpose flour
2½ teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Powdered allspice
1 teaspoon Powdered cinnamon
1 teaspoon Powdered cloves
½ teaspoon Salt
⅓ cup Light molasses
1 cup Chopped, walnut meats (toasted)
3 \N Egg whites

With scissors, snip stems from figs. Then snip figs into small pieces. Heat them in milk in top of double boiler until figs are soft (about 20 minutes). Remove from heat, stir figs thoroughly until mashed. Add shortening, bread crumbs, sugar and tapioca. Sift and measure flour, and sift again with other dry ingredients. Add with molasses and chopped walnuts. Fold in stiffly whipped egg whites.

Turn into generously buttered 2-quart mold, cover tightly and steam, covered, for 3 hours on a rack in hot water that must come half-way up side of mold. Or steam in individual molds. Serve piping hot, with burning red candle on top. Deck with holly, and be generous with the hard sauce! Serves 8-10.

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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