Combine the bicarb, figs and boiling water and allow to sit for 20 minutes to soak.
Cream the butter and castor sugar until pale and fluffy then add eggs, one at a time until each egg has been incorporated. Then sift in the ginger, salt and self raising flour before folding the mixture together with a spatula until well combined into a dough.
Add the figs (including water they were soaking in) to the dough to create a batter cake mixture.
Pour pudding mixture into individual, buttered muffin tins. Ensure all dips on the muffin tin are cleaned with a moistened Scotchbrite Multipurpose wipe so that they don’t burn while the puddings are baking.
Bake in the preheated oven for 15 minutes or until cooked through.
In the mean time, prepare the butterscotch sauce in a medium-sized saucepan over a medium heat, by combining the butter, brown sugar, vanilla paste, salt and thickened cream until the desired consistency is achieved.
After the puddings have been in the oven for approximately 12 minutes, glaze each pudding with a small amount of butterscotch sauce.
Allow to cool before drizzling the sticky fig puddings with the remaining butterscotch sauce and serve with a generous dollop of Bulla Crème Fraîche.