Instructions: In a large saucepan over medium-low heat, combine 1 cup of the figs, 1/2 cup water, and brandy, and cook for 15 minutes. Puree in a food processor; set aside.

Place remaining 1/2 cup figs and the apricots in a small bowl. Cover with hot water and let soak until fruit is plump. Drain thoroughly and set aside.

Butter a 5-cup pudding bowl and a circle of parchment paper several inches larger than mold, and set aside.

In the bowl of an electric mixer, cream together butter and sugar. Beat in eggs and vanilla. Beat in fig puree. Sift together flour, baking powder, and salt, and add to butter-fig mixture alternately with milk.

Spoon jam into bottom of pudding bowl. Arrange fruit on bottom and sides of bowl. Pour in batter. Cover bowl with parchment and secure with a rubber band; cover with aluminum foil. Place a rack in a 10-quart stockpot; put bowl on rack. Pour boiling water into pot to reach halfway up sides of bowl. Cover pot; steam pudding for 2 hours and 20 minutes, or until a toothpick comes out clean. Remove bowl from pot; let sit, uncovered, for 15 minutes before turning out on serving plate. Top with Jewelled Fruit, and serve.

Jeweled Fruit: Combine sugar with 1/2 cup water in a small saucepan over medium heat; stir constantly until the sugar dissolves. Simmer the apricots in sugar syrup until softened, about 2 to 3 minutes; remove with a slotted spoon, and allow to cool on a rack. Cook the cranberries in sugar syrup until the berries begin to pop, about 1 minute. Remove the saucepan from the heat, and set aside for 5 minutes. Remove the cranberries from the syrup with a slotted spoon, and allow to cool in a small bowl. Garnish Steamed Fig Pudding with cooled cranberries and apricots.

Serve this pudding warm, garnished with whipped cream.

This recipe yields 4 to 6 servings.

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