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  • REAL Ease, to grease
  • Figs, dried, roughly chopped 30 g
  • Coffee, espresso 100 ml
  • Butter, unsalted, softened 180 g
  • Sugar, brown 300 g
  • Eggs, lightly beaten 4 x
  • Baking powder 10 g
  • Flour, self raising 350 g
  • Pecans, roughly chopped, plus extra to serve 180 g
  • Water, hot 250 ml

Toffee Sauce

To Serve

  • Ice cream, vanilla bean 1 l
  • Strawberry, quarters 100 g
  1. Method

    • Preheat the oven to 180 degree Celsius. Grease individual pudding moulds with REAL Ease and line the base with baking paper.
    • Place the chopped figs in a bowl with coffee and soak for 15 minutes.
    • Beat butter and sugar until pale and creamy. Beat in eggs one at a time until combined. Stir in baking powder and flour until smooth. Add pecans, soaked figs and any remaining coffee, stirring to combine, and then stir in water.
  2. Toffee Sauce

    • Pour batter into individual moulds. Cover with baking paper and foil. Bake for about 40 minutes or until a skewer inserted into the centre comes out clean.
    • For the toffee sauce, heat butter and sugar until the sugar dissolves and caramelises. Remove from heat and gradually stir in CARTE D’Or Crème Anglaise.
  3. To Serve

    • Turn pudding out onto a serving dish, scatter with extra pecans and drizzle with toffee sauce. Garnish with vanilla bean ice cream and strawberries.