2 cups sifted all purpose flour
3 teaspoons baking powder
1 1/4 cups sugar
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons ground cinnamon
3/4 teaspoon salt
1 1/4 pound dried figs
2 1/4 cups milk
5 eggs
1 3/4 cups ground suet
1 3/4 cups fresh white bread crumbs
1/3 cup grated orange peel
vanilla hard sauce
3 tablespoons brandy, for flaming (optional)

Directions:
Grease well a 2 to 2/12 quart pudding mold with tight fitting cover. Sift flour with baking powder, sugar, nutmeg, cinnamon, and salt; set aside.

Remove stems from figs. In food processor or with scissors, cut figs into small pieces. Over medium heat, cook figs in milk, covered, 25 minutes; cool slightly.

In large bowl, with portable electric mixer at medium speed or with wire whisk, beat eggs until light and fluffy. With wooden spoon, beat in fig mixture, flour mixture, suet, bread crumbs, and orange peel. Beat until well combined.

Turn out into prepared mold; cover tightly. Place on trivet in large kettle. Add boiling water to come three quarters up side of mold. Steam, covered for 2 1/2 hours. Add more boiling water from time to time.

While pudding steams, make Vanilla Hard Sauce: In small bowl of electric mixer, at high speed, cream 1/3 cup soft butter or margarine until light. Add 1 teaspoon vanilla extract and 1 cup confectioners' sugar; beat until fluffy and smooth.

Gently remove pudding from mold, inverting onto serving platter. Serve hot with hard sauce. Flame if desired. (Gently heat 3 tablespoons brandy in small saucepan just until vapor rises. Ignite with match, and pour over pudding.)

Makes 12 servings.

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