date:Jul 22, 2014
Ingredients
175g dried figs, roughly chopped, plus 3 extra dried figs cut into quarters
50ml strong espresso coffee
90g unsalted butter, softened
150g brown sugar
2 eggs, lightly beaten
1 teaspoon baking powder
175g self-raising flour
3/4 cup (90g) pecans, roughly chopped, plus extra to serve
Toffee Sauce
125g unsalted butter, chopped
175g brown sugar
1/2 cup (125ml) thickened cream
Method
1. Preheat the oven to 180C. Grease a 1L pudding basin and line the base with baking paper.
2. Pla