Recipe - Plum And Fig Pudding

20 California dried figs
1 pack Wafflecream type cookies
crumbled
2 One half cup Milk
3 Eggs
One half 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 67.

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