In a bowl toss together the crystallized ginger and dark rum and let stand 15 minutes.
In a saucepan combine the figs with the milk, bring to a boil, and simmer the mixture, stirring occasionally, for 20 minutes. Let cool.
Into a bowl sift the flour, baking powder, spices, and salt. In a large bowl, cream the butter, add the sugar, a little at a time, and beat the mixture until it is light and fluffy. Add the eggs, one at a time, beating well after each addition; then add the vanilla. Stir in the bread crumbs, orange peel, nuts, and reserved fruit and rum. Add the flour mixture alternately with the fig mixture, beating well after each addition.
Pour the batter into 2 well-buttered 1-quart decorative pudding molds fitted with lids. Put the molds on racks in 2 heavy, deep saucepans and add enough hot water to reach halfway up the sides of the mold. Cover the pans and steam the puddings over moderately low heat for 2 hours, adding more water if necessary. Can also be baked in an oven-proof glass dish covered with foil, placed in a hot water bath.
Remove the molds from the saucepans and let the puddings cool, covered, for 15 minutes, before unmolding. Or, let cool completely and keep refrigerated for up to 1 week. Steam for 1 to 1 1/2 hours to reheat.
Hi Jim, Thanks for asking! The author did not provide a temp for baking, but similar puddings tend to bake at 325° to 350°. I hope this helps!