Dice the figs, then combine them with the raisins, golden raisins, currants, and brandy. Cover the bowl and let the fruit soak for at least 1 hour, stirring now and then. Overnight soaking gives the best flavor and texture.

Butter a 6-cup pudding basin, then line the bottom with parchment. Make the lid by layering parchment over foil, ensuring both pieces are larger than the basin opening. Fold a 1-inch pleat across the middle.

Beat the butter until pale and creamy, about 2 minutes. Add the dark brown sugar and beat until fluffy.

Mix in the molasses, add the eggs one at a time, and beat in a spoonful of flour with each egg.

Fold in the remaining flour, breadcrumbs, baking powder, orange zest, pumpkin pie spice, nutmeg, and cloves.

Stir in the walnuts, the soaked fruit, and any remaining brandy. Pack the mixture into the prepared basin and smooth the top.

Place the parchment and foil lid over the basin, with the parchment side down. Tie string under the rim and crimp the edges to seal well.

Set a trivet or metal jar lid in the bottom of a large pot, place the basin on top, and pour in boiling water until it reaches halfway up the basin. Cover the pot, bring to a full boil, then reduce to low simmer and steam for 4 to 5 hours.

When the pudding is dark brown and a skewer comes out clean, remove from the pot and cool it uncovered for 6 to 8 hours.

Re-wrap it in fresh parchment and foil, and for the best flavor, store in a cool, dark place for at least 4 weeks.

When ready to serve, re-steam for 1.5 to 2 hours, then turn onto a plate. For the brandy butter, beat the butter and powdered sugar until fluffy, then add brandy gradually. Warm a little brandy, pour over the pudding, carefully light it, and garnish with holly.