Steaming Fig Pudding

• 400 g self raising flour
• 200 g suet (vegetable)
• 100 g dark brown sugar
• 100 ml cold water
• 500 g dried figs (in Brandy for about 28 days)
• 25 g butter (for greasing ramakins)

1. Firstly you need dried figs that have been soaked (mine were in brandy because I had made fig brandy - http://www.food.com/recipe/fig-brandy-493487 ) you might want to leave yours for a few days in just orange juice or a drink of your choice.
2. Use the mixer to stir the flour, suet and sugar together.
3. Use the blender to make a puree from the figs.
4. Mix the flour and fig puree together.
5. Then add the water a little at a time until you get a soft "dough" (you might need a little more or a little less water depending on how wet other ingredients are).
6. Butter 8 ramekins/tins/tubs that will hold about a tennis ball size of the mix.
7. Fill each ramekin but leave a little space at the top as they will rise up.
8. cover with foil and steam for 45 minutes in a double boiler type pan.
9. Serve with custard, cream or icecream.
10. (note - if you have used brandy soaked ones, don't give them to the children and don't drive !).

flour, suet, brown sugar, water, butter

Taken from www.food.com/recipe/steaming-fig-pudding-493488 (may not work)