Pudim do abade de priscos (Portuguese bacon pudding with caramel and figs)

Heat the sugar with the water, lemon rind, bay leaf, cinnamon and finely diced bacon.

Bring to the boil and cook steadily to 104°C/220-225F on a sugar thermometer, or when a little of the mixture separates into threads when dropped into cold water. Remove from the heat, and strain through a sieve and allow to cool.

Preheat the oven to 240C/gas 9.

Add the egg yolks and port to the syrup and stir well. Then pour the pudding mixture into a large pudding basin or individual basins or dariole moulds.

Place the basin(s) in a bain-marie (or roasting tin filled with hot water to come half way up the basins) and cook in the oven for about 1 hour, if using a large pudding basin or about 35 minutes if using individual moulds. The pudding should be set and slightly golden, then remove from the oven and leave to cool until lukewarm.

To bake the figs: trim the tops and bases of the figs and prick all over with a toothpick. Stand the figs upright in an ovenproof dish. Mix together the honey, orange juice, brandy and orange zest and pour over the figs.

Cover and bake in the oven for 15-18 minutes basting from time to time.

For the bacon toffee: mix the sugar with the water in a small pan and stir until dissolved. Bring to the boil and simmer until amber in colour. Add the blanched bacon.

Using a fork or spoon, drizzle the bacon toffee into patterns on non-stick parchment and leave to cool and set.

. Turn out the lukewarm pudding(s) and place a fig on top of each pudding. Sprinkle with toasted almonds and drizzle with a little of the pan liquor. Top with the crispy bacon caramel and serve.