Serves 10-12

3 teaspoons baking soda
3 teaspoons powdered ginger
18 ounces plus 1 cup dried Black Mission figs, de-stemmed and chopped
12 tablespoons butter
5 tablespoons brown sugar
3 teaspoons vanilla
3 whole eggs
4 3/4 cups self-rising flour
8 ounces dried figs, cut into large matchstick strips
2 knobs of ginger, peeled and cut into fine matchstick strips
1/2 cup honey
1/2 cup white wine
Granulated sugar
Whipping cream
Devon double cream

Toss together in a stainless steel bowl baking soda, powdered ginger, and 18 ounces dried figs. Pour 3-1/2 cups of boiling water over the mixture and allow to steep until cool.

Cream together the butter, brown sugar, and vanilla, adding the eggs one at a time.

Fold in flour and the fig mixture. 

Spoon the pudding mixture into muffin tins. For a special touch, insert some chocolate chunks or chips into the center of the batter. Bake in a water bath (you can put the muffin tin in a lasagna pan that’s half filled with water) and cover with tin foil for the steaming effect. Bake for 30 minutes at 350 degrees, then for 60 minutes at 315 degrees. Cool in molds and reheat in microwave as needed.

To make the ginger and fig compote, combine in a noncorrosive saucepan one cup of dried figs, ginger, honey, and wine and gently simmer for 15 minutes.

To make the butterscotch sauce, place 7 ounces of sugar in a small stainless steep pot with 1/4 cup of water. Bring sugar to caramel (we let ours get pretty dark just before the caramel turns bitter). Quickly add 1 cup whipping cream to stop the cooking process and then stir in 1 tablespoon unsalted butter.

Reheat puddings and place in center of plate. Pour the hot caramel sauce over the pudding. Place a spoonful of fig compote on top of pudding and garnish plate with quenelles of Devon Double Cream.