CLASSIC PUDDINGS

Warm up on a cool evening with one of these classic puds. Make use of shop-bought shortcuts for a simple, flavourful dessert when entertaining

Fig sponge pudding

Sponge puddings are a good way to use up jars of jam or marmalade, and, served warm with cold cream, ice cream or thick Greek yogurt, make a comforting treat. Figs and snazzy garnishes bring a touch of sophistication - the olive oil and thyme add complexity without making it savoury, but you do need a really punchy, peppery extra virgin olive oil for the flavour to come through. If you prefer it sweeter, drizzle with a little extra honey instead.

SERVES 6-8 PREP 20 mins plus 327 cooling COOK 1 hr EASY V

250g butter, softened, plus extra for the dish.

5 tbsp golden syrup

4 tbsp honey

8 fresh figs

4 large eggs

250g golden caster sugar

250g self-raising flour

1 tsp baking powder

1 tsp vanilla extract

4 tbsp full-fat Greek yogurt

 2-3 thyme sprigs (optional) extra virgin olive oil or honey, for drizzling (optional)

1 Heat the oven to 180C/160C fan/ gas 4. Butter a 20 x 22cm baking dish, then pour in the golden syrup and honey. Trim the stalks from the figs, then cut a deep cross in the top, so they open out a bit, but be careful not to cut all the way through. Sit the figs upright on top of the syrup mixture, and bake for 15-20 mins until softened and starting to caramelise a little at the edges.

2 While the figs bake, put the eggs, sugar, flour, baking powder, vanilla and butter in a bowl, and beat with an electric whisk until smooth.

3 Remove the baking dish from the oven, scoop the figs out with a slotted spoon and set aside. Once the syrup mixture has cooled in the dish, take spoonfuls of the sponge batter and gently place on top of the syrup. It's best to do this all the way

around the edge first, then end in the middle - this helps keep the syrup mixture separate. Smooth the batter out very gently with the back of the spoon to cover any gaps and seal the syrup mixture in.