Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 Fig cookies; crumbled
3 c Sweetened apple sauce
2 Eggs; separated
4 c Milk
3 tb Quick-cooking tapioca
1/4 ts Salt
1/2 c Sugar
1 ts Vanilla
2 Egg whites
4 tb Sugar
1 ts Vanilla

Place apple sauce in pudding dish. Beat egg yolks lightly and
combine in saucepan with milk, crumbled fig cookies, tapioca, salt
and first measure of sugar. Place over medium heat and stir until
milk comes to a boil. Remove from fire at once. Add first measure of
vanilla and pour gently over apple sauce. Whip egg whites until
stiff. Slowly add sugar and vanilla. Place the meringue on top of
pudding as fluffy kisses. Bake in moderate oven (350 F.) until just
lightly brown. Remove from stove and place away from draft to keep
meringue from "weeping". Top with bits of figs and red jelly. Serves
6-8.

Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias

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