Tamales de Dulce

Simmer the husks in water to cover for about 10 minutes. Weight with a plate to keep them submerged, and leave to soak for 1 or 2 hours, or until they are completely flexible. Place the raisins in a small bowl, cover them with the apple juice, and leave to macerate . With an electric mixer , beat the lard or butter until it is light and fluffy, about 1 minute. Add the sugar and half of the fresh masa, and beat them into the mixture. Little by little, alternate adding the milk and the remaining masa , beating in between each addition, until the mixture is the consistency of thick batter . Beat in the salt, baking powder, and cinnamon and continue beating for 1 minute longer. Separate out 12 of the largest and most flexible husks, they should be at least 6 inches wide and 6 or 7 inches long. Reserve the remaining husks for tieing the tamales. If there aren't enough large husks, overlap them to give a nice wide surface to spread the dough on. Pat the leaves dry with a tea towel. Place about 1/3 cup of the batter in the center of each husk, top with a few raisins (use a slotted spoon to remove the raisins from the apple juice) and figs, and wrap and tie the husks as usual to enclose the dough . Steam the tamales for 2 1/2 hours, or until they come easily free of the wrappers. Cool slightly and serve, with crema and chopped mango or papaya , if desired