Ingredients

6 ounces figs chopped
6 fluid ounces boiling water
1/2 tsp. vanilla essence
2 tsp. coffee essence
4 tsp. bicarbonate of soda
3 ounces butter or soy margarine
5 ounces caster sugar
2 free range eggs/egg substitute*
6 ounces self raising flour
Sauce
6 ounces soft brown sugar
4 ounces butter or soy margarine
6 Tbsp. double/soy cream
1 ounce walnuts chopped

Cooking Instructions

1. Place the figs in a bowl and cover with the water. Add the essence and bicarbonate of soda. 2. In a bowl cream the butter and sugar together until fluffy. Gradually add the eggs, a small amount at a time, beating well. 3. Fold in the flour and fruit together with the liquid and pour into a 2 pint pudding bowl. Place on a baking sheet and cook for 1 hour 10 minutes at 150C/300F/gas mark 2. Toffee sauce: 1. Melt all ingredients together in a saucepan and simmer gently. 2. Pour over the pudding.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)