| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Meats, Eggs |
California |
Desserts |
8 |
Servings |
INGREDIENTS
| 24 |
|
California dried figs |
| 1 1/2 |
c |
Milk |
| 1 |
c |
Shortening |
| 2 |
c |
Soft bread crumbs, lightly packed down |
| 3/4 |
c |
Granulated sugar |
| 3 |
tb |
Quick-cooking tapioca |
| 1 1/2 |
c |
Sifted all-purpose flour |
| 2 1/2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Powdered allspice |
| 1 |
ts |
Powdered cinnamon |
| 1 |
ts |
Powdered cloves |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Light molasses |
| 1 |
c |
Chopped, walnut meats (toasted) |
| 3 |
|
Egg whites |
INSTRUCTIONS
With scissors, snip stems from figs. Then snip figs into small pieces.
Heat them in milk in top of double boiler until figs are soft (about 20
minutes). Remove from heat, stir figs thoroughly until mashed. Add
shortening, bread crumbs, sugar and tapioca. Sift and measure flour, and
sift again with other dry ingredients. Add with molasses and chopped
walnuts. Fold in stiffly whipped egg whites. Turn into generously
buttered 2-quart mold, cover tightly and steam, covered, for 3 hours on a
rack in hot water that must come half-way up side of mold. Or steam in
individual molds. Serve piping hot, with burning red candle on top. Deck
with holly, and be generous with the hard sauce! Serves 8-10.
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
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