date:Jul 22, 2014
es out clean.
5. Meanwhile, for the toffee sauce, place butter and sugar in a saucepan over low heat, stirring constantly until the butter has melted and the sugar has dissolved. Stir in the thickened cream and increase heat to medium. Bring to just below boiling point, then reduce heat to low and cook, stirring occasionally, for 5-7 minutes until slightly thickened.
6. Turn pudding out onto a serving dish, scatter with extra figs and pecans, then drizzle with the toffee sauce. Serve warm.