Remove the stems from the figs. Place in a saucepan and cover with water, then simmer for 30 minutes. Drain and finely dice the figs. Grease a 2 litre pudding mold with a cover.
Sift together the flour together with the ginger, bicarb soda and salt into a mixing bowl. In a separate bowl, mix well the figs, egg, molasses and melted margarine.
Alternately add the flour mixture and the boiling water to the fig mixture, mixing well. (NOTE: water must be boiling!) Pour into pudding mold and cover.
Place mold on a trivet in a large saucepan. Add boiling water to come halfway up the sides of the mold. Cover and steam over medium-low for 2 hours. If necessary top up with more boiling water as needed.
Unmold and serve with vanilla ice cream or rum butter!