Ainsley Harriott

Method

• Preheat the oven to 180°C/356°F/Gas Mark 4.

• In a saucepan, bring the milk to the boil, turn off the heat and add the vanilla pod. Leave to infuse for 30 minutes.

• Remove the vanilla pod. Put the milk back on a medium heat, add the sugar and Ainsley Harriott Premium Cous Cous.

• Turn the heat down to low and stir continually until it thickens.

• Turn off the heat and add the roughly chopped figs. One at a time, beat the eggs and add them to the mixture.

• Pour into a greased sandwich tin and put in the oven for about 30 minutes, until the top of the cake is lightly browned.