TIP! You will need 2 medium carrots for this recipe. Pudding can be made up to one day ahead. Reheat in a slow oven (150C) to warm through before serving. Reheat sauce in a heatproof jug in the microwave in 30-second bursts until hot.
Ingredients
Method
Invert base of a 23cm round springform pan (base measures 22cm). Grease and line base and side with baking paper, extending paper 3cm above pan edges.
Combine figs and 1⁄2 cup water in a medium saucepan. Bring to boil. Simmer for 2 minutes. Remove from heat. Stir in soda. Transfer to a large bowl. Cool slightly.
Beat eggs, sugar and oil in a large bowl of an electric mixer for about 5 minutes,
or until thick and creamy. Stir in combined sifted flour and mixed spice. Stir in walnuts, carrot and fig mixture until combined. Pour into prepared pan.
Cook in a moderately slow oven (160C) for about 1 hour, or until a skewer inserted into centre of cake comes out clean. Remove from oven.
Meanwhile, to make the sauce, combine all ingredients in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Gently boil, stirring occasionally, for about 10 minutes, or until thickened slightly. Remove from heat.
Pierce pudding all over with a skewer. Pour 1⁄2 cup of the sauce over warm pudding. Stand 20 minutes to soak.
Remove side of pan. Transfer pudding to a serving plate. Serve with remaining warmed sauce and ice-cream.