Sticky fig and caramel pudding

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Put the figs, bicarbonate of soda and 125ml boiling water in a heatproof bowl. Leave for 10 minutes for the figs to soften. Transfer to a food processor and blend until fairly smooth.
2. In a large mixing bowl, combine the flour, ground almonds and sugar. Make a well in the centre and pour in the fig purée, melted butter, vanilla essence, beaten egg and a pinch of salt. Stir with a wooden spoon until smooth. Spoon the mixture into the prepared baking dish and smooth the surface with the back of the wooden spoon (see Make Ahead).
3. For the sauce, sprinkle the brown sugar as evenly as you can over the sponge mixture. Heat the milk and water together in a saucepan until the mixture just reaches boiling point, then carefully pour over the top of the pudding. Please note: it will look like you’ve gone wrong and made a massive mess, but trust us – as the pudding bakes the top becomes a light-as-air sponge and the watery top layer sinks to the bottom to make a gloriously gooey sauce.
4. Bake the pudding for 40-45 minutes, then leave to stand for 10 minutes. Mix together the icing sugar and cinnamon, then dust liberally over the top of the  pudding. Serve with ice cream, thick cream or crème fraîche.