Little Cup Puddings
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
figs
california dried, stewed |
|
| ½ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
cocoa powder
unsweetened |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | cup |
milk
|
|
| 1 | x |
marshmallows
|
*
|
| 1 | x |
walnuts
|
*
|
| 1 | x |
whipped cream
or top milk |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
figs
california dried, stewed |
|
| 118 | ml |
vegetable shortening
|
*
|
| 177 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
cocoa powder
unsweetened |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 118 | ml |
milk
|
|
| 1 | x |
marshmallows
|
*
|
| 1 | x |
walnuts
|
*
|
| 1 | x |
whipped cream
or top milk |
*
|
Directions
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.
