Steamed Fig Pudding

1 1/4 lbs. dried figs with stems removed

1 2/3 cups all purpose flour

2 1/2 tsp. baking powder

1 cup packed dark brown sugar

2 tsp. allspice

1 tsp. salt

2 cups milk

3 large eggs, room temperature

1 3/4 cup ground suet

2 cups fresh bread crumbs

2 Tbsp grated orange rind

Begin 5 days ahead. 

Into double boiler, snip figs and add milk.  Cook over boiling water for 20 minutes.  Stir occassionally.  In large bowl, sift together flour, baking powder, brown sugar, allspice and salt.  In another bowl, beat eggs, add suet, bread crumbs, orange rind.  Mix well and add to fig mixture.  Mix well.  Turn into a 3 quart, greased mold and cover tightly.  Place mold on a trivet in a deep kettle.  Add enough boiling water to reach 1/2 the way up the sides of the mold.  Cover kettle.  Steam over low-medium heat for two hours.  Remove mold from kettle and let stand 5 minutes.  Remove pudding from mold.  Cool.  Wrap well and keep refrigerated until the day you will want to serve it.  1 1/4 hours before ready to serve, wrap pudding in aluminum foil.  Bake in 325 degree F. preheated oven for 55 minutes.  Serve  hot with ice cream and hard sauce.

Hard sauce:  Early in the day beat 1/3 cup softened butter, and 1 1/2 cups confectioner's sugar together until light and fluffy.  Add 1/4 tsp. salt and 4 tsp. brandy.  Refrigerate until 15 minutes before serving.  Remove from refrigerator and let warm to room temperature.  Stir until smooth. 

Makes 12 servings.