HEAVENLY PUDS

Whip up something special for the family to tuck into after dinner

Tempting desserts for wintry days

Fig sponge pudding

Sponge pudding is made extra-special with the addition of delicious baked figs and thyme, resulting in a seriously comforting wintry dessert. Serve warm with yogurt, ice cream or custard.

Q Serves 6-8 Q Prep 20 mins plus cooling Q Cook 1 hr

250g butter, softened, plus extra for

the dish

5 tbsp golden syrup

4 tbsp honey

8 fresh figs, stalks trimmed

4 large eggs

250g golden caster sugar

250g self-raising flour

1 tsp baking powder

1 tsp vanilla extract

FOR THE TOPPING

4 tbsp whole Greek yogurt

2-3 thyme sprigs (optional) extra virgin olive oil or honey, for

drizzling (optional)

1 Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 22cm ovenproof dish, then pour in the golden syrup and honey. Cut a deep cross in the top of the figs so they open out a bit, being careful not to cut all the way through. Sit the figs upright on top of the syrup and bake for 15-20 mins until softened and starting to caramelise at the edges. 2 Meanwhile, make the sponge mixture.

Put the butter, eggs, sugar, flour, baking powder and vanilla in a bowl and use an electric whisk to beat until smooth.

3 Remove the dish from the oven, scoop the figs out with a slotted spoon and set aside. Once the syrup mixture has cooled in the dish, gently place spoonfuls of the sponge batter on top of the syrup. Do this all the way around the edge first, then end in the middle – this helps keep the syrup mixture separate. Smooth the batter out very gently to cover any gaps and seal the syrup mixture in.

4 Bake for 35-40 mins or until the sponge springs back when pressed. Allow to cool for around 5 mins or until just warm, then just before serving, dot the surface with eight small dollops of the yogurt. Top each mound with a baked fig, then scatter over some thyme leaves and drizzle with extra virgin olive oil or honey, if you like.

PER SERVING (8) 733 kcals, fat 32g, saturates 19g,

carbs 98g, sugars 75g, fibre 6g, protein 10g, salt 1.3g