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

           Marshmallows
           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