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 tsp baking powder
175g self-raising flour
3/4 cup (90g) pecans, roughly chopped, plus extra to serve
125g unsalted butter, chopped
175g brown sugar
1/2 cup (125ml) thickened cream
Preheat the oven to 180°C.
Grease a 1L pudding basin and line the base with baking paper.
Place the chopped figs in a bowl with coffee and allow to soak for 15 minutes.
Place butter, sugar, eggs, baking powder and flour in a large bowl and beat with a wooden spoon until smooth. Add pecans, soaked figs and any remaining coffee, stirring to combine, then stir in 1/2 cup (125ml) hot water.
Pour batter into pudding basin. Cover the surface closely with a circle of baking paper, then cover the basin tightly with foil.
Bake for 50-60 minutes until a skewer inserted into the center comes out clean.
Meanwhile, for the toffee sauce, place butter and sugar in a saucepan over low heat, stirring constantly until the butter has melted and the sugar has dissolved.
Stir in the thickened cream and increase heat to medium. Bring to just below boiling point, then reduce heat to low and cook, stirring occasionally, for 5-7 minutes until slightly thickened.
Turn pudding out onto a serving dish, scatter with extra figs and pecans, then drizzle with the toffee sauce. Serve warm.