In a large glass bowl, combine the figs, Cognac, zest and water. Cover with plastic; microwave on high for 2 minutes. Let stand for 5 minutes. Reserve 4 figs. In a food processor, puree the contents of the bowl with the molasses.

In a measuring cup, mix milk, sour cream, applesauce, oil, vanilla. In a bowl, whisk flour, baking powder, cinnamon, ginger and salt. In the large bowl, beat butter and brown sugar until fluffy. Add whole egg and egg whites, 1 at a time, beating well. Beat in the pureed fruit. In 2 alternating batches, beat in the dry and wet ingredients at low speed just until combined. Stir in the minced dried fruit.

Spray a 6- to 8-cup steamed pudding mold or soufflé dish with vegetable oil cooking spray. Arrange the candied orange slices in an overlapping pattern in the bottom of the mold. Halve the reserved figs lengthwise and tuck them in between the orange slices. Dollop the apricot preserves over the fruit. Pour the batter into the mold; tap the mold gently.

Cover the mold with a piece of oiled parchment paper, followed by a piece of foil and then secure the lid. If using a soufflé dish, tie the parchment and foil in place with kitchen string.

Set the pudding on a rack in a large pot. Pour enough boiling water into the pot to reach two-thirds of the way up the side of the pudding. Cover the pot and bring to a boil. Reduce the heat to low and simmer for 2 hours; add more boiling water if the water evaporates.

Remove pudding and let cool slightly. Uncover and invert it onto a plate. Replace any fruit stuck to mold. Slice and serve warm.