---------- Recipe via Meal-Master (tm) v8.02
       Title: Little Cup Puddings
  Categories: Desserts
       Yield: 6 servings
      12    California dried figs
            -- stewed
     1/2 c  Shortening
     3/4 c  Sugar
       1    Egg
       2 tb Unsweetened cocoa
       1 ts Vanilla
     1/2 c  Sifted all-purpose flour
     1/2 ts Salt
       1 ts Baking powder
     1/2 c  Milk
            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
   well-buttered individual or large baking dish half-full.  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