Ottolenghi's Sticky Fig Pudding with Salted Caramel and Coconut

Ingredients

• 2 medium Granny Smith apples
• 200g soft dried figs, tough stalk removed, roughly chopped
• 1 tsp bicarbonate of soda
• 250ml water
• 200g plain flour
• 2 tsp baking powder
• ¼ tsp salt
• 125g unsalted butter, at room temperature, plus extra for greasing
• 200g caster sugar
• 1 large egg
• 1 tsp vanilla extract
• 75g unsalted butter
• 95g soft light brown sugar
• 60ml double cream
• 95g unsweetened coconut flakes, or desiccated coconut