Chop the suet and figs and mix them together with a wooden spoon or with your hands.
Soak the bread crumbs in milk and add to the suet mixture.
Beat in the eggs, add honey, and mix thoroughly.
Pour into a mold which has a tight-fitting lid.
Cover and place in steamer (see Basic Procedure for Steamed Pudding ).
Cover and steam for 3 hours.
Unmold the hot pudding by inverting the mold on a serving plate.