Preheat oven to 180°C.

Brush six 350ml capacity ramekins or pudding moulds with melted butter.

Place in a baking dish.

Combine dates, water and baking soda in a bowl.

Set aside for 10 minutes to soften.

Use a fork to coarsely mash.

Stir in 2 tablespoons of brandy.

Beat the butter and sugar in a bowl until pale and creamy.

Add eggs, one at a time, beating well after each addition.

Sift the combined flour, mixed spice, ginger and cloves into a bowl.

Fold flour mixture and date mixture, in alternating batches, into the egg mixture until just smooth.

Add figs.

Divide among the prepared ramekins.

Smooth the surfaces.

Add enough boiling water to the baking dish to come halfway up the side of the ramekins.

Bake for 40-45 minutes or until a skewer inserted in the centres comes out clean.

Remove the ramekins from the dish.

Set aside to cool.

Stir the custard, cream, maple syrup and remaining brandy in a saucepan over low heat for 3-4 minutes or until heated through.

Turn out the puddings and divide among serving plates.

Drizzle over the maple sauce and extra maple syrup.