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Plum and Fig Pudding
20 California dried figs
1 pk Waffle-cream type cookies - crumbled
2 1/2 c Milk
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.
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