Steamed Raisin and Fig Pudding

Ingredients

• 0.5 cup Raisins (Seeded and cut into pieces)
• 2 tablespoons All-purpose flour (Plus extra for dusting)
• 4 Eggs (Large)
• 2 teaspoons Baking powder
• 0.5 cup Shredded suet (Vegetable shortening can be substituted)
• 0.5 cup Dried figs (Chopped)
• 1 cup Bread crumbs (Fresh)
• 0.5 cup Milk
• 0.75 cup Granulated sugar
• 0.25 teaspoon Salt
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Mixed spice (Allspice can be substituted)
• 0.5 cup Chopped nuts (Walnuts or pecans)
• 2 tablespoons Butter (For greasing the mould)
• 1 tablespoon Brandy (For flavoring the sauce)
• 1 batch Yellow Sauce II (See instructions for Yellow Sauce II below)

Instructions

1. 1If using seeded raisins, ensure they are free of seeds. Cut the raisins into smaller pieces. Chop the dried figs into small pieces.
2. 2Chop the suet finely. In a separate bowl, soak the bread crumbs in milk until softened.
3. 3In a large bowl, beat the eggs well. Add the sugar, salt, cinnamon, nutmeg, and mixed spice. Mix well to combine.
4. 4Combine the suet, soaked breadcrumbs, and egg mixture. Add the chopped nuts. Dredge the raisins and figs with flour and add them to the mixture. Sprinkle the baking powder over the mixture and beat thoroughly until well combined.
5. 5Grease a pudding mould with butter. Pour the mixture into the mould. Cover tightly with a lid or foil. Steam for 3 hours. To steam, place the mould in a large pot with enough water to come halfway up the sides of the mould. Keep the water simmering gently throughout the steaming process.
6. 6Yellow Sauce II: Cream together 1/4 cup butter and 1/2 cup powdered sugar until light and fluffy. Gradually beat in 1 egg yolk. Add 1 tablespoon of brandy for flavoring. Mix well.
7. 7Once the pudding is cooked, remove it from the mould and serve warm with Yellow Sauce II, flavored with brandy.