8 oz. figs
3/4 c. butter
3/4 c. sugar
1/4 c. molasses
3 eggs
4 slices bread
1/2 c. cream sherry or concentrated orange juice
1 tsp. cinnamon
1 tsp. vanilla
1 mold or coffee can

Stew figs for about 20 to 30 minutes, drain off liquid then chop figs. In large bowl, cream butter with sugar. Add eggs and vanilla and beat until smooth. Fold in molasses and crumbed bread, fold in cinnamon, sherry and figs.

Grease mold or coffee can and sprinkle sugar all over the inside. Pour in the fig mixture to all most to the top of mold. Cover with tin foil. Place on a rack in a pan of water. The water should come up to the middle of the mold, cover pan. Bring water to a boil. Reduce heat to medium or medium low and steam for 3 hours. Then remove from pan and cool on rack. When cooled, wrap in foil and place in refrigerator until just before serving. Warm in the oven before serving. Serve with hard sauce or vanilla ice cream.

FOAMY SAUCE:

1 pt. heavy cream
1 c. powdered sugar
1 tsp. vanilla extract
1 tsp. brandy extract

In mixing bowl, beat with an electric mixer the heavy cream until almost stiff. Beat in sugar and extracts and serve on the pudding.