Grease the pudding basin with butter and place a buttered disc of greaseproof paper in the bottom of the basin. This is to ensure the top of your pudding won’t stick when you turn it out.
Place the flour, breadcrumbs and suet in a mixing bowl.
Add the figs, dates, raisins, ginger, spices and orange zest and stir in thoroughly.
Place the eggs, cognac and orange juice in the small bowl and beat together with the hand whisk.
Add this to the dry ingredients and mix in until all the ingredients are evenly incorporated.
Pack the mixture into the basin and cover with a disc of buttered greaseproof paper.
Make a pleat in a piece of kitchen foil and cover the basin with it, ensuring that the pleat is placed at the centre of the basin. Secure the foil with string tied under the rim of the basin, making sure you create a ‘handle’ with which you can remove the pudding from the hot water.
Place the pudding in the large-lidded saucepan and fill with boiling water two thirds up the sides of the pudding basin.
Cover the saucepan and steam for 4 hours making sure you check the level of the water and top up from the kettle if necessary.
Allow to cool slightly before removing from the pan and turning out onto a serving dish.
