In a large mixing bowl combine flour, 1/3 cup sugar and baking powder. Cut in margarine and butter until mixture resembles small peas. Stir in the milk and egg until the dough just comes together. Divide dough into two pieces, wrap and refrigerate for about 2 hours or until easy to handle.
In a food processor or blender, process the figs, sultanas and almonds until they are coarsely chopped. In a medium bowl, stir together the 1/4 cup of sugar, hot water, cinnamon and pepper. Stir in the fruit mixture, cover and set aside until the dough is ready.
Preheat oven to 180 degrees C.
On a lightly floured surface, roll each piece of the dough into a 30cm square. Cut each square into 12 rectangles. Spread a heaping tablespoon of filling along the short side of each rectangle. Roll up from that side. Place rolls seam side down on an ungreased baking tray. Curve each roll slightly. Snip outer edge of the curve three times.
Bake for 20 to 25 minutes in the preheated oven until golden brown.