Ingredients

• 375g dried figs
• 120ml red wine
• 3 tablespoons golden syrup
• 120g unsalted butter, softened
• 120g soft brown sugar
• 2 eggs
• 60g fresh wholemeal breadcrumbs
• 110g self-raising flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 orange, rind grated
• Cream or custard, to serve

Method

• Step 1 Grease a 1-litre pudding basin, then line the base with a circle of buttered non-stick baking paper.
• Step 2 Place the figs, wine, golden syrup and 1/4 cup water in a saucepan over low heat and simmer gently for 10 minutes. Remove the figs, increase heat to high and boil rapidly to reduce the liquid to a syrup.
• Step 3 Halve the figs and use enough to cover base of basin. Pour over the reduced syrup, then cut remaining figs into small chunks.
• Step 4 Beat butter and sugar until pale. Add eggs, one at a time, then fold in breadcrumbs. Sift in the flour, spices, remaining figs and rind. Stir to combine. Spoon on top of figs, then cover basin with baking paper pleated in the middle, secure with kitchen string and cover with foil. Place in a pan with water coming halfway up sides. Bring to the boil and boil for 1 hour and 15 minutes. Remove and set aside for 10 minutes. Turn out onto a plate and serve with cream or custard.