Figgy Toffee Pudding

This is twist on the classic sticky toffee pudding. We’ve used dried figs instead of dates, but if you prefer you can of course swap back. Don’t be alarmed when you pour the runny sauce ingredients over the sponge, during the cooking process this settles on the bottom of the bowl and bubbles away, turning lovely and gooey as the sponge above rises.

Tip – We have used a 397g tin of ready prepared thick caramel sauce in our pudding. If you haven’t bought this before you can normally find it amongst the ready-made tins of custard and cream alternatives in large supermarkets.

  • Grease your stoneware Crock-Pot bowl using a little melted butter.
  • Cut the figs up into quarters and place in a heatproof bowl with the bicarbonate of soda. Pour over the boiling water and set aside for 10 minutes to soften.
  • Place the flour, walnut pieces and sugar into a large mixing bowl and stir to combine.
  • In a separate bowl place the melted butter, vanilla, eggs and caramel and whisk together until smooth.
  • Blend the figs and soaking liquid in a small food processor or mash well with a fork until you have a puree, add this puree to the egg mixture and mix well.
  • Pour this mixture onto the dry ingredients and using a large metal spoon or whisk, mix thoroughly together until all the flour is incorporated.
  • Spoon into the Crock-Pot bowl and roughly level the surface.

To make the sauce:

  • Place the sugar, butter and caramel into a heatproof bowl. Pour over the boiling water and whisk together until smooth and the butter is melted. Stir in the milk.
  • Pour the sauce over the raw cake mixture into the bowl and scatter over the walnuts.
  • Place a clean dry t-towel over the bowl before closing the lid. This will stop any condensation drips falling onto your pudding.
  • Cook on High for 2 hours, do not be tempted to open the lid during cooking as this will affect your final result.
  • Once cooked carefully brush the top of the pudding with the remaining caramel sauce, dust with the flavoured icing sugar and serve with a jug of hot custard or some vanilla ice cream.
Cooking Time

2 hours on High

Preparation Time

30 mins




  • 300g dried figs
  • 1 tsp bicarbonate of soda
  • 250 ml boiling water
  • 300g self raising flour
  • 50g walnut pieces
  • 150g dark brown soft sugar
  • 200g melted butter
  • 2 tsp vanilla extract
  • 3 medium eggs
  • 5 tbsp ready-made caramel sauce, taken from a 397g tin

 For the sauce

  • 300g dark brown soft sugar
  • 50g butter, diced
  • 3 tbsp caramel sauce (taken from the same tin)
  • 300ml boiling water
  • 100ml milk
  • Small handful of walnut pieces


To serve

  • Remaining caramel sauce (taken from the same tin)
  • 1 tbsp icing sugar mixed with 1 tsp ground cinnamon
  • Jug of hot custard or ice cream