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Fig Pudding

Soak four ounces California figs in a quart lukewarm water for one hour. Remove, drain well on a towel. Cut them into quarter-inch pieces; place in a bowl, adding two ounces bread crumbs, two ounces powdered sugar, one ounce flour, one tablespoon rum and three egg yolks. Mix all well together with a wooden spoon for five minutes. Then beat up the whites of the three eggs to stiff froth and add to the other bowl; lightly mix with the spoon for a minute. Lightly butter and flour a quart pudding mould, then pour in the preparation. Place the mould in a pastry tin and pour in boiling water up to half the height of the mould. Remove, unmould on a hot dish and serve with a sauce Sabayon over the pudding.