Place the calico in a large bowl and cover with water. Set aside overnight to soak.
Combine fig, sultanas, raisins, prune, mixed peel, tokay, apple, orange juice, orange rind, ginger, cinnamon, allspice and cloves in a large bowl and stir to combine. Cover with plastic wrap. Set aside overnight in a cool place, stirring occasionally, to macerate.
Drain the calico and place in a large saucepan of boiling water. Boil for 20 minutes. Use tongs to remove calico from pan. Squeeze out excess water. Place calico on a clean, dry work surface. Use your hands to spread the plain flour over the calico to form a 45cm-diameter circle.
Add the butter to the fig mixture and stir until well combined. Combine the breadcrumbs, self-raising flour and sugar in a large bowl. Make a well in the centre. Add the eggs and half the fig mixture. Stir until combined. Fold in the remaining fig mixture until just combined. Spoon the pudding mixture into the centre of the floured calico. Gather the calico together at the top of the fig mixture. Tie tightly with unwaxed kitchen string, forming a loop of string when tying.
Place a trivet or an upturned saucer in the base of a large saucepan. Add boiling water to the pan to cover the pudding to the edge of the string. Cover with a tight-fitting lid and boil for 6 hours, adding more boiling water when necessary to keep the pudding covered.
Place the handle of a wooden spoon through the loop in the string to remove pudding from the water. Hang the pudding to dry, without the base touching the benchtop, over a large bowl. Set aside for 40 minutes or until the calico has just dried but the pudding is still warm. Place the pudding in a large bowl. Remove the string and gently peel back the top of the calico. Turn the pudding onto a plate. Remove the calico. Set the pudding aside for 30 minutes or until firm and slightly darker in colour. Serve warm or at room temperature with custard.
