Sticky Fig and Walnut Pudding

Preheat the oven to 180°C – butter and flour a 32cm Le Creuset Heritage Rectangular Dish, tapping out any excess flour, then set aside for later.

Place the roughly chopped figs in a bowl, with the bicarbonate of soda and 400ml boiling water. Stir well and set aside.

Using an electric mixer, place the butter and sugar in a mixing bowl and beat until smooth and fluffy.

In a separate bowl, beat the eggs and vanilla extract together. Take the egg mixture and slowly pour it into the butter and sugar mixture, beating continuously to combine. Don’t be alarmed if the mixture looks curdled at this stage.

Add the flour into your mixture and beat well. Then add the walnuts, dried figs and all the liquid from the bowl. Mix well.

Pour the mixture into the dish and bake in the preheated oven for approximately 30 minutes OR until well risen and springy to the touch. Once baked, remove the dish from the oven and pour half of the caramel sauce over the pudding while it is still hot.

TO MAKE THE SAUCE: Add all the ingredients into a saucepan and heat gently, stirring continuously until the sugar has dissolved. Pour half of the sauce over the hot pudding, and serve the rest in a warmed jug.

Add a scoop of Ice Cream, Whipped Cream or Crème Fraiche to accompany your dessert.