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-quart 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. Serve piping hot, with burning red candle on top. Deck with holly, and be generous with the hard sauce! Serves 8-10.

Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias