1.Prepare the rosemary cream the day before you intend to make the pudding. Roughly bash the rosemary sprigs with a rolling pin or similar,then add to the cream. Cover and refrigerate overnight.
2. To make the pudding,preheat oven to 210C (190C fan-forced). Smear the inside of an ovenproof baking dish (about 22cm wide) all over with the softened butter,then sprinkle over the chopped hazelnuts and one tablespoon sugar. Set aside.
3.Place the 100g sugar,eggs,yolk,cream,milk,flour,cocoa powder,salt,one teaspoon cinnamon and vanilla in a bowl and whisk for a couple of minutes until thick and smooth. Pour the batter into the prepared baking dish,then scatter the chopped chocolate (or chocolate chips) over the top. Arrange the figs,cut side up,all around the dish,then place in the preheated oven. Bake for 22 to 25 minutes,until just set. The edges will start to pull away from the dish and the centre will remain slightly gooey.
4.Combine the remaining one teaspoon cinnamon powder with the remaining one tablespoon sugar and sprinkle all over the top of the pudding when it comes out of the oven.
5. Serve immediately,scooping the hot pudding into serving bowls and passing around a jug of the rosemary-infused cream.
Find more of Helen Goh's recipes in theGood Food Favourite Recipes cookbook.