Sticky Toffee Pudding with Honey Glazed Figs and Cinnamon Ricotta Cheese

Ingredients

For the pudding

• 55g butter, plus extra for greasing.
• 170g Demerara sugar.
• 1 tbsp golden syrup.
• 2 eggs.
• 2 tbsp black treacle.
• 200g self-raising flour, plus extra for dusting.
• 200g dates, pitted.
• 290ml water, boiling.
• 1 tsp bicarbonate of soda.
• 1/2 tsp vanilla extract.

For the glazed figs

• 6 figs, fresh.
• 2 tbsp honey.

For the ricotta cheese

• 200g ricotta cheese.
• 1 tbsp honey.
• Cinnamon, a pinch.

For the sauce

• 110ml double cream.
• 55g butter, diced.
• 55g dark muscovado sugar.
• 2 tbsp black treacle.
• 1 tbsp golden syrup.

Method

1. Preheat the oven to 180°C.
2. Brush the sides of your pudding moulds with butter and then dust in some flour; this will stop the puddings sticking to the moulds.
3. Cream the butter and sugar together in a mixer until pale and fluffy.
4. Mix together the golden syrup, treacle and eggs, then add them a little at a time to the butter and sugar mix, and blend until smooth.
5. Now add the flour and blend, at a low speed, until well combined. Transfer to a clean bowl.
6. Meanwhile, blend the dates and boiling water in a food processor to a smooth purée.
7. Stir in the bicarbonate of soda and vanilla extract.
8. Pour the date purée into the pudding batter and stir until well combined.
9. Pour the mixture into the moulds and bake for 20 to 25 minutes, or until the top is springy and golden-brown.
10. Meanwhile, cut your figs in half through the middle and drizzle with the honey. Then pop under a hot grill for a few moments or carefully pan fry in a dry pan.
11. Now mix the honey with the ricotta and the cinnamon.
12. To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling.
13.  Serve the puddings with a honeyed fig on top, plus the ricotta cheese and lashings of the hot sauce.