Preheat your oven to 350° Fahrenheit and prepare 6 ramekin dishes by coating them with softened butter, and set aside.
Chop your figs and dates, and toss them in a bowl with the raisins and brandy. Cover and allow to soak for at least an hour, stirring occasionally.
In a large bowl with a hand mixer, cream together your butter and sugar for about 3-4 minutes.
Add in the eggs, molasses, and lemon zest, and mix until combined.
In a separate bowl whisk together your flour, bread crumbs, baking powder, and all the spices.
Whisk your flour and fruit mixtures into the butter mixture a little at a time. Start by whisking in some of the flour mixture, then add in some fruit and brandy mixture. Whisk until it’s combined and alternate adding both mixtures until everything is well combined.
Fill each ramekin ¾ of the way full. Don't fill them completely full because the pudding will rise.
Cut 6 parchment rounds to fit over each ramekin, and place the round on the batter inside the ramekins. Then cover each with foil to seal the tops.
Place the ramekins on a baking sheet and bake at 350° Fahrenheit for 30-40 minutes. Check them after 30 minutes by poking each with a toothpick, the toothpick should come out clean and the puddings should be a dark brown.
Remove from the oven and let cool at room temperature. Keep the puddings covered well while they cool so they don’t dry out.
In a bowl with a hand mixer, whip together the butter, sugar, brandy, and vanilla.
Mix until everything is combined and smooth, for about 5 minutes.
Once the puddings have cooled, top them with brandy butter and enjoy! You can either enjoy them in the ramekins or take them out of the ramekins and plate them.*
* Prepare the brandy butter when you are ready to serve the figgy pudding. If I make my pudding a few days in advance, I make the brandy butter the day I serve it.