• Butter a 6 to 8 cup lidded pudding mold or a stainless bowl and set aside.
• Remove the steam and coarsely chop the figs. Place them in a large bowl and add the buttermilk, flour, breadcrumbs, sugar, baking powder, cinnamon, cloves, nutmeg, salt, molasses, vanilla, orange zest, and nuts (I like pecans or walnuts). Add the eggs and mix together until thoroughly mixed.
• Transfer the batter to the buttered pudding mold or bowl.

To Steam:

• Pour the batter into the prepared mold and cover with either a lid or a sheet of foil. Place the mold or container onto a wire rack (or one made from foil) in a large, heavy, deep Dutch Oven. Add enough hot water to reach halfway up the sides of the mold. Cover the saucepan and steam the pudding over medium-low heat for 2 to 2 ½ hours or until a toothpick inserted in the middle of the pudding comes out clean. Add water as necessary during the steaming.
• Remove the pudding from the Dutch Oven and let cool, covered, for 15 minutes before unmolding. To refrigerate, let the pudding cool completely in the mold and refrigerate for up to two weeks. Reheat the pudding before serving by steaming the pudding for 2 hours.

To Bake:

• Preheat oven to 325°F. Pour batter into an 8x4-inch souffle dish. Bake for 1 hour or until a toothpick inserted in the center comes out clean. To serve, spoon pudding onto plates or cut into wedges. Garnish with freshly whipped cream.