Preheat the oven to 180°C/gas mark 4

Grease the tins with a little olive oil placed on a piece of kitchen roll. Dust with chestnut flour and shake to remove any excess

Dissolve the coffee powder in boiling water and pour over the chopped figs

In a separate bowl, whisk together the eggs, oil and coconut sugar until frothy. This should only take a few minutes

Mix in the chestnut flour, ground rice, baking powder, bicarbonate of soda and xanthan gum with a wooden spoon before stirring in the fig and coffee mixture

Spoon the mixture evenly between the prepared tins and place onto a baking tray. Transfer to an oven and bake for around 25 minutes or until fully risen and firm to the touch. As an extra test insert a knife or cake tester into the middle – if it comes out clean the puddings are done

Leave the puddings to cool in the tins for about 5 minutes, then remove from the tins by sliding a thin knife around the edge of the puddings and turn upside down on a plate. If so desired, the bottoms can be trimmed to create a perfectly flat base

For the sauce, first place the coconut sugar, date syrup and vanilla paste into a small pan. Place this over a low to medium heat until all the sugar has dissolved

Pour in the non-dairy milk and bring to the boil, before turning the heat down to a simmer. Once the mixture has thickened a little pour the sauce evenly over each of the puddings