Plum and fig pudding
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | California dried figs | |
| 1 | pack | Waffle-cream type cookies crumbled |
| 2½ | cup | Milk |
| 3 | Eggs | |
| ½ | cup | Sugar |
| 2 | tablespoons | Powdered cocoa |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Allspice |
| 1 | teaspoon | Nutmeg |
| 1 | cup | Seeded raisins cut into bits |
| 1 | cup | Coarsely chopped walnuts |
| 4 | tablespoons | Butter or margarine |
Directions
Cover the figs with hot water and let stand for 10 minutes. Drain.
With scissors, snip off stems, then cut into small bits. Cut raisins into thirds. Combine all ingredients and place in buttered casserole. Dot top of pudding with remaining butter. Place casserole in pan of hot water. Bake for about 40 minutes in moderate oven (350 F.) or until pudding is "set". Serve warm with hard sauce.
Serves 6-7.
Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias