This recipe for Christmas pudding comes courtesy of the Vegetarian Society.

Christmas Toffee Pudding

175g figs, chopped

175ml boiling water

½tsp vanilla essence

2 tsp coffee essence

4 tsp bicarbonate of soda

75g butter

150g caster sugar

2 free-range eggs

175g self-raising flour

For the sauce:

175g soft brown sugar

110g butter

90ml double

25g walnuts, chopped

Place the figs in a bowl and cover with the water. Add the essence and bicarbonate of soda.

In a bowl cream the butter and sugar together until fluffy. Gradually add the eggs, a small amount at a time, beating well.

Fold in the flour and fruit together with the liquid and pour into a 2 pint pudding bowl. Place on a baking sheet and cook for 1 hour 10 minutes at 150°C/300°F/Gas Mark 2.

To make the toffee sauce, melt all ingredients together in a saucepan and simmer gently. Pour over the pudding.