In a small saucepan bring water and dried fruits to a boil. Boil for five minutes, remove from heat and add baking soda. This will froth up. Set aside to cool for 20 minutes. After this cooling time, puree in a food processor until a smooth paste.

Preheat oven to 350 degrees. Meanwhile, cream butter and brown sugar. Add eggs and dark rum, beating to combine. Add cooled fruit mixture and beat until evenly incorporated. In a separate bowl, sift together flour, cinnamon, and baking powder. Gently fold the flour mixture into the fruit batter so that no flour streaks remain. Avoid over mixing.

Grease one large Bundt-style pan, or 8-10 mini Bundts or ramekins with butter. Fill with batter about 2/3 full. Place the figgy pudding cooking vessel in a large baking dish and fill the dish with hot water, about 1/2 way up the sides of the pudding dish. Bake for 20-25 minutes for individual servings, or 25-30+ minutes for a larger dish. The figgy pudding is done when a skewer inserted in the thickest part of the pan reveals a moist crumb. DO NOT OVERBAKE. Remove from oven and allow to cool completely.

Before serving, bring 1/2 cup of butter and 1 cup of dark brown sugar to a boil over medium-high heat. Boil 2-3 minutes, thickening slightly. Remove from heat. Carefully un-mold figgy pudding onto serving platter or dish. Pour "toffee" sauce over the tops of the un-molded puddings.