250g dried figs
230ml boiling water
1 tsp vanilla
1 tsp baking soda
125g butter
150g Chelsea Caster Sugar
½ cup Chelsea Blackstrap Molasses
3 eggs
250g self-raising flour

Caramel Sauce
30gms butter
½ cup Chelsea Soft Brown Sugar
⅓ tsp vanilla essence
1 cup cream

Pre-heat oven to 175˚C. Grease or spray two medium muffin trays. Combine figs, boiling water, vanilla and baking soda and leave to soak for 30 minutes. Pulse in the food processor until well chopped but not smooth. Cream the butter and sugar for 3-4 minutes until light and fluffy then beat in molasses and eggs one at a time. Fold together fig mixture, creamed mixture and flour and mix until well combined. Spoon into muffin trays to approx. ¾ fill. Bake for 15-20 minutes until puffed and spongy to the touch. Let cool 5 minutes then remove from trays onto a cooling rack.
The mixture makes approx. 16 (they freeze very well; can be re-heated in the microwave or left to defrost for about 30 minutes).
Serve with vanilla ice-cream and caramel sauce

Caramel Sauce
Heat butter with brown sugar and vanilla essence, simmer for 1-2 minutes until caramelising and bubbling, carefully pour in 1 cup cream and whisk until thick and saucy.