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Chocolate Fig Cake with Chocolate and Red Wine Sauce, Caramel Cream

100g dried figs
150ml red wine
Zest and juice 1 orange
50g castor sugar
½ teaspoon mixed spice

Chop the figs and place in a pan with the wine, orange juice and zest, sugar and spice. Simmer for 5 minutes. Drain the juice and set aside for the sauce.

80g chopped dark chocolate
35g plain flour
40g cocoa
¼ teaspoon baking powder
75g soft butter
110g castor sugar
3 eggs
1 tablespoon honey
60ml buttermilk

Butter 5 individual cake tins or metal pudding bowls. Dust with sugar and set oven to 180oc.
Melt the chocolate gently in a heat proof bowl over hot water.
Sift the flour, cocoa and baking powder into a bowl.
Beat the butter and sugar until pale and fluffy. Add the eggs one at a time and fold in the honey.
Whisk in the buttemilk and fold in the flour, cocoa and baking powder mixture.
Fold in the figs.
Spoon into the tins and bake for about 20 minutes or until an inserted skewer comes out clean.
Cool in the tins and remove.

Chocolate Red Wine Sauce

Reserved juice from figs
50ml double cream
100g chopped dark chocolate

Simmer the juices and cream.
Add the chocolate and stir until melted.

Caramel cream

200ml double cream
2 tablespoons bannoffee toffee

Whisk the cream and fold in the toffee.