are pale golden). Cool on racks.

are pale golden). Cool on racks. They will harden as they cool. Makes 32 biscotti. Steamed Figgy Pudding With Custard Sauce Dan Cornish and Chris Hogan Bleu Rock Inn Sperryville One stick (4 oz.) unsalted butter One cup sugar 1T. molasses 3 eggs j 11/4 cups all purpose flour 1/41. salt 1/21. baking soda 11. baking powder 1/2 cup dry sherry i 1 cup dry figs 1 cup walnuts Place figs and sherry in pot and simmer five minutes. Cover and let rest 1/2 hour. In a medium bowl, combine all dry ingredients. In a large bowl, cream butter, sugar and molasses until light. Add eggs, one at a time, and mix well. Puree 1/2 cup of the figs and set the rest aside for garnish. Add dry ingredients to the butter mixture; mix just until combined. Add fig puree, 1/4 cup sherry, and walnuts. Pour the mixture into a buttered 3-quart capacity Bundt pan. Wrap securely with plastic, then with foil. To steam, invert a soup bowl in an 8-quart pot with a tight fitting lid. Add three inches of water. Place Bundt pan on bowl, cover pot, and steam on medium heat for approximately 1 1/4 hours. Let cool for one hour before unmolding. Serve with custard sauce (recipe follows) and garnish with reserved whole figs and holly leaves. Serves 12. Custard Sauce 4 eggs '■ 1/2 cup sugar 2 cups milk 11. vanilla 2 T. sherry (from figs)