Prep time: 20 mins

Cooking time: 40 mins

 Fig topping

 125g butter

150g light muscovado sugar

4 figs, stem removed, skin on, halved

 Grease and line 6 small ramekins or pudding dishes. Melt butter in saucepan over a low heat. Add sugar and stir over heat until the mix becomes foamy and pale (2-3 minutes). Pour evenly into the greased ramekins. Place half a fig in each ramekin, flesh side down, and set aside.

 Cake batter

 225g butter, softened

225g caster sugar

4 eggs

3 tbsp milk

100g LSA

1 tsp baking powder

½ tsp salt

1 tsp vanilla paste

150g plain flour

vanilla ice cream for serving

Preheat oven to 180*C. Cream butter and sugar until light and fluffy. In another bowl, lightly beat eggs together with milk. Gradually add eggs to butter and sugar, beating well after each addition. Stir in LSA, baking powder, salt, and vanilla. Gently fold in flour. Pour cake mixture over figs, place on a baking tray and bake for 40 minutes or until a skewer inserted into cake comes out clean.

Remove from oven and rest on a wire rack for 5 minutes before sliding a warm knife around the edge of each dish to loosen. Carefully invert to turn puddings out onto serving plates.

Serve warm with toffee cherries, toasted macadamias and vanilla ice cream.

 Toffee cherries (makes about 1 cup)

Prep time: 2 mins

Cooking time: 10 mins

 200ml liquid from jar of cherries

1 tbsp caster sugar

4 tbsp cherries, pitted

 In a saucepan, combine cherry juice and sugar and place over a high heat. When liquid starts to bubble, add cherries. Reduce heat and continue cooking until liquid has thickened and reduced by about a third.

 Toasted macadamias (makes 1 cup)

Prep time: 1 min

Cooking time: 6-8 mins

 1 cup whole macadamia nuts

 Heat a heavy-based frying pan over medium heat. Add macadamia nuts and toast for 6-7 minutes, moving often to avoid burning. Allow to cool, and crush coarsely using the back of a kitchen knife.