• Grease a 4 cup pudding basin. Sift the flour and salt together into a large bowl then add all the remaining dry ingredients and mix to combine.
  
• Add the figs, lemon zest and juice, milk and eggs, and beat well. The mixture should reach a soft dropping consistency. Pour the mixture into the greased basin.

Prepare for Steaming

• Cut a large circle of parchment paper to cover the top of the pudding basin. Butter one side to prevent sticking.
  
• Place the buttered side down on top of the basin and secure with string.
  
• Add tin foil and press to hug the basin
  
• Using a large pot that the basin can fit in, place a metal jar lid on the bottom. Place the basin and fill halfway up the sides with boiling water. Cover with the lid and heat on the stove to simmer. Check the water level occasionally and top up with more water if needed. Simmer for three hours.
• Invert the pudding on a serving plate. Use artificial holly and berry sprig to decorate as really holly berries are poisonous. Serve with brandy butter, custard or just warmed golden syrup.
• If you are preparing the pudding in advance, steam as you did in cooking, but it will take 30 minutes or so get it warmed throughout.