Recipe - Little Cup Puddings

12 California dried figs
stewed
One half cup Shortening
Three fourths cup Sugar
1 Egg
2 tablespoon Unsweetened cocoa
1 teaspoon Vanilla
One half cup Sifted allpurpose flour
One half teaspoon Salt
1 teaspoon Baking powder
One half cup Milk
Marshmallows
Walnut halves
Top milk or whipped cream

Drain figs, cut off stems and cut into small bits. Cream shortening,
sugar and egg. Add figs and stir in cocoa and vanilla. Sift flour,
measure and sift again with salt and baking powder. Add with milk. Fill
wellbuttered individual or large baking dish halffull. Bake in moderate
oven (350 F.) for about 20 minutes or until pudding is firm to touch and
lightly brown. While still warm, top with marshmallows and walnut halves.
Pass whipped cream or top milk, if desired.

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip