• 250 GRAM FLOUR
• 85 GRAM BUTTER
• 4 EGGS
• 250 GRAM SUGAR
• 1 TSP BAKING SODA
• 200 GRAM CHOCOLATE, chopped
• 1 CUP MILK

• 200 GRAM FIGS, chopped
• 1/2 CUP STRONG COFFEE
• 200 GRAM BUTTER
• 300 GRAM BROWN SUGAR
• 2 EGGS
• 175 GRAM SELF RAISING FLOUR
• 1/2 CUP CREAM
• 40 GRAM CHOPPED WALNUTS

Make a batter of flour, 3 egg yolks, 50 gram soft butter, baking soda and milk. Melt the chocolate and add. Beat 3 egg whites with 50 gram sugar for 5 minutes and add. Put in a round baking tin and bake 35 minutes at 175 degrees Celsius.
Melt the rest of the butter and add the rest of the sugar and the remaining egg, beat au bain marie for 10 minutes. Cover the cake with this icing.

Put the figs in a bowl and add 1.7 dl water, stand for one hour. In the meantime, beat 150 gram soft butter with the coffee, 150 gram sugar and the eggs for 5 minutes. Add the flour and the figs, stir well. Put in a form and bake 1 hour and 15 minutes at 150 degrees Celsius.
For the sauce, melt 150 gram sugar and the cream in a pan, simmer for 5 minutes, add the chopped walnuts.

If you love traditions but don't like traditional Christmas Pudding, then try this one! Can also be served with custard sauce and brandy butter.