Ingredients
- 24 california figs (dried)
- 3 egg whites
- 350 ml milk
- 220 gr soft bread crumbs
- 190 gr shortening
- 190 gr flour
- 150 gr sugar
- 140 gr walnut meats
- 80 ml molasses (light)
- 28 gr tapioca
- 12 gr baking powder
- 5 gr baking soda
- 3 gr cinnamon
- 2 gr allspice
- 1 gr salt
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 litre 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.
Serves 8-10.
