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1
In a large glass bowl, combine the figs, Cognac, zest and water.
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2
Cover with plastic; microwave on high for 2 minutes.
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3
Let stand for 5 minutes.
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4
Reserve 4 figs.
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5
In a food processor, puree the contents of the bowl with the molasses.
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6
In a measuring cup, mix the milk, sour cream, applesauce, oil and vanilla.
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7
In a bowl, whisk the flour, baking powder, cinnamon, ginger and salt.
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8
In the large glass bowl, using an electric mixer, beat the butter and brown sugar until fluffy.
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9
Add the whole egg and egg whites, 1 at a time, beating well between additions.
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10
Beat in the pureed fruit.
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11
In 2 alternating batches, beat in the dry and wet ingredients at low speed just until combined.
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12
Stir in the minced dried fruit.
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13
Spray a 6- to 8-cup steamed pudding mold or souffle dish with vegetable oil cooking spray.
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14
Arrange the candied orange slices in an overlapping pattern in the bottom of the mold.
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15
Halve the reserved figs lengthwise and tuck them in between the orange slices.
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16
Dollop the apricot preserves over the fruit.
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17
Pour the batter into the mold; tap the mold gently.
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18
Cover the mold with a piece of oiled parchment paper, followed by a piece of foil and then secure the lid.
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19
If using a souffle dish, tie the parchment and foil in place with kitchen string.
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20
Set the pudding on a rack in a large pot.
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21
Pour enough boiling water into the pot to reach two-thirds of the way up the side of the pudding.
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22
Cover the pot and bring to a boil.
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23
Reduce the heat to low and simmer for 2 hours; add more boiling water if the water evaporates.
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24
Carefully remove the pudding from the pot and let cool slightly.
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25
Uncover the pudding and invert it onto a plate.
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26
Replace any figs or orange slices that are stuck to the mold.
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27
Slice the pudding and serve warm.
