First, Put all the Dried Fruits together in a large bowl. Pour the Brandy so it does cover all the Fruits. Mix together gently all the Fruits with Brandy. The dried Fruits will soak up the Brandy but it is necessry to cover the bowl with cling film and for absorption to be as long as possible 24 to 48 hours.

Second, two days later, let your butter softened at room temperature. Dice it then place the cubes of Butter in a large mixing bowl. Whisk the butter until it turns pale. A mixer handheld or not is of course faster to do the job. What can take up to 10 to 15 minutes will then be reduced to a couple of minutes give or take.

Thirdly, you can put all your Brown Sugar in. Mix it with the Butter until the mixture becomes of a fluffy consistency. Then you can insert the Molasses. Break one Egg in a small ramequin to ensure there is no shell. Then add the Egg to the mixture and stir gently to incorporate it, followed by a spoonful of Flour. Incorporate the Flour with wooden fork or a wooden spoon. Repeat the process with the following two Eggs.

Then it is a case of adding the Breadcrumbs, the Spices for warmth. Take a fresh Orange and Zest it over the bowl. It is time to add the Baking Powder. Gently fold those Ingredients to your Mixture.

The next step is to add your chopped Walnuts. It will add texture to the Figgy Pudding. For the best part of it all, for the fruitiness of it all, for the Boozyness of the Christmas Figgy Pudding, fetch your soaked Fruits to put them within your Mixture. If there is any Brandy left in their bowl, pour it in the mixing bowl. Then stir gently to combined all the elements evenly.

It is time to fetch the Pudding Bassin. Put it upon Parchment paper. Outline the base of the Bassin with a pencil upon the Parchment Paper. It will allow you to have the right amount of paper for inside the base of the Pudding Bassin. Cut the circle with care. With Butter grease the inside of the Pudding Bassin evenly before placing the Paper base.

Next the Pudding Bassin is ready to be filled in with the Figgy Pudding Mixture. Ensure that it is compact and to not leave any air pockets. Then cover the Top of the Pudding Bassin with Parcment Paper then on top with Foil. To seal the lid neatly, tie it tightly with String. With more String prepare a strong handle in order to be able to remove easily the Pudding Bassin from the pot of Biling Water later. Attached the string handle securely to the string sealing the lid so it should form an arch.

Put a metal Jam Jar lid at the bottom of a large marmite type cooking pot. Boil the Kettle. Place the Pudding Bassin upon the Jam Jar lid. Pour the boiling Water of many Kettles up until the Water reach half way around the Pudding Bassin. On the stove, make the Water boil again, then you can turn down the temperature to obtain a simmer. Every hour check the level of the Water and refill it to reach the mid way point of the Pudding Bassin. This process will take 5 hours to cook your Figgy Pudding.

After 5 hours remove the Pudding Bassin out of the Water to check if the Figgy Pudding is cooked. Remove the lid to inspect. A little probbing with a metal stick will tell you if the Pudding is ready or not. For if it is done the probe will come clean. Another way is to check that the Figgy Pudding is of a rich Brown and luscious colour.

Then you can let the Figgy Pudding cool a little before covering it again until needed. It can last easily for 4 weeks. On Christmas day steam the Pudding for an hour and a half. It will warm it up nicely. Pour some Brandy over the Christmas Figgy Pudding, decorate around it with Fresh Figs. You can light it as you enter the room to great effect or put the Christmas Figgy Pudding upon the table first and then lit it. Then It is 'A Merry Christmas to Everyone!'.

Enjoy the Christmas Figgy Pudding with Brandy Butter.