Try this Perfect Christmas Pudding recipe, or contribute your own.Suggest a better description
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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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 162 (36%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 10.5mg||3 %|
|Sodium 703.2mg||24 %|
|Potassium 485.2mg||13 %|
|Total Carbohydrate 61.3g||18 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 57.8g|
|Protein 11.7g||17 %|
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Calories per serving: 444
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