20 California dried figs
1 pk Waffle-cream type cookies
-- crumbled
2 1/2 c Milk
3 Eggs
1/2 c Sugar
2 tb Powdered cocoa
1 ts Cinnamon
1 ts Allspice
1 ts Nutmeg
1 c Seeded raisins
-- cut into bits
1 c Coarsely chopped walnuts
4 tb 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
