Directions:
Preheat oven to 325°F. In food processor process butter and molasses until blended. Add eggs and pulse to blend. Add figs, lemon zest, and juice and process until figs are finely chopped. Add half the milk and process until blended. Add half the flour, the baking powder, ginger, salt, and baking soda and process until blended. Add remaining flour and process until smooth.
Generously butter an 8-cup pudding or other mold. Spoon batter in and smooth top. Bake until bamboo skewer or cake tester inserted off center comes out clean, about 11⁄2 hours. (Exact cooking time will depend on the shape of the pan or mold.) Let cool in pan 10 minutes. Loosen edges with knife. Unmold onto serving plate. Serve warm or at room temperature with custard sauce, hard sauce, or orange sauce. Makes 12 to 16 servings. (Recipe from California Fig Advisory Board)
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