St. Dalfour Sticky Figgy Pudding

Ingredients

• 1 1/2 cups (about 7 ounces) dried figs, chopped into small pieces
• 4/5 cup (6.76 fluid ounces) water from a freshly boiled kettle
• 1 teaspoon bicarbonate of soda
• 5.3 tablespoons unsalted butter, softened + extra for greasing
• 2 tablespoons black treacle
• 1/4 cup dark muscovado sugar
• 2 large free-range eggs, at room temperature
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 jar St. Dalfour’s Fig Royale Fruit Spread (10 ounces total)
• 1 1/4 cups unsalted butter, softened
• 1 1/2 cups dark muscovado sugar
• 1 tablespoon black treacle
• 3/4 cup double cream (6 fluid ounces), plus more to serve