Steaming Fig Pudding - cooking recipe

Ingredients

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)

Preparation

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.
Use the mixer to stir the flour, suet and sugar together.
Use the blender to make a puree from the figs.
Mix the flour and fig puree together.
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).
Butter 8 ramekins/tins/tubs that will hold about a tennis ball size of the mix.
Fill each ramekin but leave a little space at the top as they will rise up.
cover with foil and steam for 45 minutes in a double boiler type pan.
Serve with custard, cream or icecream.
(note - if you have used brandy soaked ones, don't give them to the children and don't drive !).