Baking: Festive delights to impress your guests

You can rustle these up a day ahead, then microwave to reheat.

MAKES 6

✿ 100g (3½oz) dried figs, chopped

✿ ½tsp bicarbonate of soda

✿ 50g (1¾oz) unsalted butter

✿ 100g (3½oz) soft light brown sugar

✿ 2 free-range eggs

✿ ½tsp vanilla extract

✿ 175g (6oz) self-raising flour

✿ 45g (1½oz) toasted walnuts, chopped For the Sauce:

✿ 175g (6oz) soft light brown sugar

✿ 75g (2½oz) unsalted butter

✿ 200ml (7fl oz) double cream

✿ 45g (1½oz) toasted walnuts, chopped, ✿ ½tsp vanilla extract

✿ ½tsp sea salt you will need:

✿ 6 x 200ml metal pudding

basins, well buttered

Preheat the oven to 180C/Gas 4. Place 1

the figs and bicarb in a bowl with 200ml (7fl oz) boiling water. Stir well and set aside.

Beat the butter and sugar together. Beat 2

the eggs with the vanilla and pour on to the butter and sugar mixture, beating continuously. (Don’t worry if it looks curdled at this stage.) Beat in the flour, then mix in the figs, nuts and all the liquid.

Divide between pudding basins and

3

bake for 20-25 mins, or until well risen and springy to the touch. Remove from the oven and allow to rest for 5 mins, before turning out on to individual plates.

Heat all the sauce ingredients together 4

gently, stirring until the sugar dissolves. Pour a couple of spoonfuls over each pud and add a scoop of clotted cream. Serve the remaining sauce separately in a warmed jug.