This recipe is a knock on effect of making my fig brandy ( http://www.food.com/recipe/fig-brandy-493487 ) as it leaves some lovely brandy soaked figs. What came from weeks of thinking while the figs soaked was a great idea for a steamed pudding.
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 purée from the figs.
Mix the flour and fig purée 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 !).