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Fig Pudding

1 cup sugar 1/2 cup butter 1/2 cup water 4 level teaspoons baking powder 21/3 cups flour 1/2 cup figs chopped fine Whites of 4 eggs Cream the butter; add the sugar gradually; sift the baking powder with the flour, and add milk and flour alternately; add figs and fold in the whites of eggs. Pour mixture into buttered molds; place mold in kettle and add boiling water until it almost comes to top of molds. Boil fifteen minutes and place in cooker for two hours. Serve with hard sauce.