SERVES 8

• 1 1/2 cups chopped dried figs
• 1 1/2 cups water
• 1 teaspoon bicarbonate of soda
• 125g unsalted butter,softened
• 1 cup brown sugar, firmly packed
• 3 eggs
• 1 cup self-raising flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup packaged ground almonds,
• 1/4 cup finely chopped walnuts
• whipped cream to serve
• fresh fig wedges and raspberries to decorate
  

Sauce

• 1 cup brown sugar, firmly packed
• 1 x 300ml carton thickened cream
• 125g butter

Method

1. Grease a deep, 22cm round cake pan; line
   base with baking paper.
2. Combine figs and water in a pan. Bring to boil; remove from heat. Add soda; cover. Stand for 5 minutes. Blend or process until just smooth.
3. Beat butter and sugar with an electric mixer until light and fluffy; beat in eggs one at a time.
4. Transfer mixture to a large bowl. Stir in combined sifted flour and spices, nuts and warm fig mixture. Pour into prepared pan.
5. Cook in a moderate oven, 180C, for about 1 hour, or until cooked, when tested. Stand pudding in pan for 10 minutes before turning out
   onto a plate.
6. SAUCE. Combine all ingredients in a small pan; stir over heat, without boiling, until sugar is dissolved. Simmer, uncovered, for 3 minutes,
   or until sauce is slightly thickened.
7. Serve pudding with Sauce and whipped cream; decorate with fresh fig wedges and raspberries.