Delight in the festive spirit with Sticky Figgy Pudding, a decadent feast to share with your loved ones. Experience the joy of the season's sweetest treat, as the rich flavours of this indulgent dessert add the perfect touch to make your Christmas celebration truly complete.

Portions: 8

Sponge Ingredients:

• 100g pitted dates 
• 125g dried gigs
• 170ml water
• 85g unsalted butter
• 140g demerara sugar
• 2 medium eggs
• One half of a vanilla pod
• 175g self-raising flour
• 5g bicarbonate of soda
• 100ml skimmed milk

Sauce Ingredients:

• 150g caster sugar 
• 15g glucose syrup
• 25ml water
• 100ml double cream
• 5g unsalted butter
• 300ml ruby port

Method:

1. Start by combining pitted dates, dried figs, and water in a pan. Bring the mixture to a boil.
2. Once boiled, blend it to a smooth consistency.
3. Beat together the butter and sugar until the mixture is light and fluffy.
4. Add the eggs one at a time, along with the scraped-out vanilla pod, continuing to mix until well incorporated.
5. Once mixed, add the flour and bicarbonate of soda.
6. After combining, incorporate the milk, black treacle, and the fig and date puree mix. Mix the ingredients thoroughly.
7. Transfer the mixture into a tray or moulds, filling three-quarters of the way, and place them on a tray.
8. Bake in the oven at 160°C for 20-25 minutes or until a skewer comes out clean when inserted into the middle.
9. Meanwhile, dissolve sugar, glucose, and water in a pan. Use your fingers to stir the sugar in the water, avoiding the use of anything metal.
10. Place the pan on the heat, bringing it up to the caramel stage at 185°C. 
11. Carefully deglaze by whisking in the cream.
12. Once the caramel is fully dissolved into the cream, bring it back to a boil. Pass the mixture through a fine sieve and whisk in the port and butter.
13. Serve immediately or allow it to cool if reheating is required.