date:Jul 22, 2014
ce the chopped figs in a bowl with coffee and allow to soak for 15 minutes.
3. 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.
4. 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 centre com