Fig Pudding

From 1922:

Ingredients: 1 cupful suet (chopped fine), 1 cupful seeded raisins, 1 cupful chopped figs (Smyrna figs for preference), 1 cupful sweet milk, 1 cupful molasses, ½ cupful sugar, 2 eggs, ½ teaspoonful mixed spices (clove, cinnamon and nutmeg) 2 teaspoonfuls baking powder and flour to make as thick as cake dough (about 3 cupfuls) and a pinch of salt.
Steam for three hours in a pail or pudding mould or basin.