Steamed Figgy Duff Or Pudding

• 2 cups breadcrumbs (stale WW bread is best)
• 4 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup butter
• 1/4 cup milk
• 4 eggs, beaten
• 2/3 cup white sugar
• 2 lbs dried figs, quartered
• 1/2 cup pecans, chopped

1. In a large bowl, stir together the bread crumbs, baking powder, cinnamon, nutmeg, and cloves.
2. Cut the butter into the crumb mixture using a pastry blender or two knioves until the mixture is coarse and crumbly. The butter bits should be no larger than peas.
3. Mix in the milk, eggs, and sugar until well blended, then add in the figs and pecans mixing gently again.
4. Cover and let this stand for 30 minutes.
5. Preheat the overn to 250 degrees F or 120u0b0C Grease a large steamed pudding mold. You can also use a bundt pan but you will need to cover tightly with extra heavy foil.
6. Give the pudding another stir before transfering to the pudding mold. Then transfer and set the clamps or cover tightly.
7. Place the mold into another large dish, pyrex bowl, or pot. Fill the outer dish with at least 1 inch deep with hot water, no more than 1/2 way up the mold.
8. Steam in the preheated oven for four hours or until the pudding is firm. Cool slightly before removing from the mold. This is best served with a lemon hard sauce.

breadcrumbs, baking powder, ground cinnamon, ground nutmeg, ground cloves, butter, milk, eggs, white sugar, pecans

Taken from www.food.com/recipe/steamed-figgy-duff-or-pudding-235899 (may not work)