3/4 c  Sugar
1/4 c  Molasses
3    Eggs
4 sl Bread
1/2 c  Cream sherry or
Concentrated
Orange juice
1 ts Cinnamon
1 ts Vanilla
1    Mold or coffee can
FOAMY SAUCE:
1 pt Heavy cream
1 c  Powdered sugar
1 ts Vanilla extract
1 ts Brandy extract

Stew figs for about 20 to 30 minutes, drain off liquid then chop figs. In
large bowl, cream margarine or butter with sugar. Add eggs and vanilla and
beat until smooth. Fold in molasses and crumbed bread, fold in cinnamon,
sherry and figs. Grease mold or coffee can and sprinkle sugar all over the
inside. Pour in the fig mixture to all most to the top of mold. Cover with
tin foil. Place on a rack in a pan of water. The water should come up to
the middle of the mold, cover pan. Bring water to a boil. Reduce heat to
medium or medium low and steam for 3 hours. Then remove from pan and cool
on rack. When cooled, wrap in foil and place in refrigerator until just
before serving. Warm in the oven before serving. Serve with hard sauce or
vanilla ice cream. In mixing bowl, beat with an electric mixer the heavy
cream until almost stiff. Beat in sugar and extracts and serve on the
pudding.