Preheat the oven to 150C/300F/Gas 2. Place the figs in a bowl and cover with the water. Add the vanilla and coffee essences and the bicarbonate of soda.
In a bowl, cream the butter and sugar together until fluffy. Gradually add the eggs, a small amount at a time, beating well.
Fold in the flour and fruit together with the liquid and pour into a 1.2 litre pudding bowl. Place on a baking sheet and cook for 1 hour 10 minutes. Place a plate on top of the bowl and invert. Shake the bowl until the pudding turns out on to the plate.
To make the toffee sauce: melt all the ingredients together in a small pan and simmer gently. Pour over the pudding to serve.
