Preheat the oven to 170°C (340°F). Grease and line a pudding basin (mould) or a 20cm springform cake tin.

Place the figs and prunes in a heatproof bowl and sprinkle over the bicarbonate of soda. Pour over 250ml (1 cup) of boiling water and leave to soften for 10 minutes, then mash with a potato masher or fork until fairly smooth.

Place the butter and sugar in a mixing bowl and beat with a wooden spoon until smooth and well combined.

Whisk together the Vegg, No Egg and 3 tablespoons cold water, then add to the butter mixture and beat through. It may look slightly curdled but that’s totally fine. Sift in the flour, baking powder, garam masala and salt and mix until incorporated. Pour in the date and prune mixture and stir until well combined.

Pour the batter into the prepared tin and smooth the surface. Bake for 35 minutes if you are using a springform tin, or about an hour if using a pudding basin, until a skewer inserted in the centre comes out clean.

Meanwhile, to make the butterscotch sauce, place all the ingredients in a saucepan over a medium heat and stir until the butter has melted. Bring to a simmer and cook for 2 minutes, stirring once, then remove from the heat.

Remove the pudding from the oven and poke holes all over the surface with a skewer. Pour over 125ml (½ cup) of the butterscotch sauce and leave to soak for 10 minutes. Serve with ice cream and the remaining sauce in a jug so people can add more if they like.