Rod Liddle
We've made some changes
to The Sunday Times

We have a problem, because women like desserts. The best ending to this meal would be a ripe cheeseboard and 20 Superkings with coffee – but that’s cheating.
Serves 4
For the cookies
1 egg white
25g plain flour
25g salted butter, melted
50g caster sugar
Good pinch of black pepper
For the figs
4 very ripe figs
50g butter
50g unrefined brown sugar
1 tbsp marsala
Preheat the oven to 200C/400F/Gas Mark 6. Cream together all the cookie ingredients and spoon eight thin dollops onto a greased baking tray. Bake for 5 minutes, peel off while still soft and bend them into a curve (using the neck of a wine bottle). Leave to set on a wire cooling rack.
Turn the oven down to 190C/375F/Gas Mark 5. Melt the butter and sugar together in an ovenproof dish. Add the figs and douse with the marsala. Bake for 8-10 minutes and serve with the cookies, with the buttery liquid spooned over the top, and clotted cream.
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