Ingredients

Instructions

1. 1

   In a small saucepan, combine the chopped figs, raisins, and orange juice. Simmer gently for 5 minutes until the fruit softens and absorbs most of the liquid. Remove from heat and let cool.

2. 2

   Grease a 1-liter (approx. 2-pint) pudding basin generously with butter.

3. 3

   In a large mixing bowl, cream together the softened butter, dark brown sugar, and orange zest until light and fluffy.

4. 4

   Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling.

5. 5

   Sift the remaining flour, cocoa powder, cinnamon, and ginger into the bowl and fold gently until just combined.

6. 6

   Stir in the cooled fruit mixture and the chopped dark chocolate chunks.

7. 7

   Spoon the batter into the prepared pudding basin and smooth the top.

8. 8

   Cut a circle of parchment paper and a slightly larger circle of aluminum foil. Pleat them in the middle to allow for expansion, place over the basin, and tie securely with kitchen string.

9. 9

   Place the basin in a large pot and pour boiling water into the pot until it reaches halfway up the side of the basin.

10. 10

    Cover the pot with a lid and steam the pudding over low heat for 90 minutes. Check occasionally to ensure the water hasn't boiled dry, topping up with boiling water if necessary.

11. 11

    Carefully remove the basin from the water. Let it stand for 10 minutes before turning the pudding out onto a serving plate.