Plum & Fig Pudding


20 California dried figs
1 Package Waffle-cream type cookies
, crumbled
2 1/2 Cup Milk
3 Eggs
1/2 Cup Sugar
2 Tablespoon Powdered cocoa
1 Teaspoon Cinnamon
1 Teaspoon Allspice
1 Teaspoon Nutmeg
1 Cup Seeded raisins
, cut into bits
1 Cup Coarsely chopped walnuts
4 Tablespoon Butter or margarine
.
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
Home Cookin 4.8 Chapter: Desserts
Servings: 6