Prune, fig and toffee bocker glory

Enjoy an indulgent treat with Simon Rimmer's toffee sauce-flavoured version of a traditional British dessert
By Simon Rimmer
Prune, fig and toffee bocker glory
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 120 g mixed dried figs and prunes
  • 75ml strong Earl Grey tea
  • 225 g mascarpone
  • pinch of ground cinnamon
  • 50 ml double cream
  • 50 ml brandy
  • 200 g fruit cakes, (such as leftover Christmas cake), cut into small chunks
  • crushed pistachio nuts, for sprinkling

For the toffee sauce:

  • 100 g dark brown sugar
  • 100 g golden syrup
  • 100 g butter
  • 100 ml double cream


1. Soak the prunes and the figs in the tea and brandy overnight.

2. In a bowl, whisk the mascarpone with the cinnamon and cream.

3. To make the toffee sauce, boil the sugar, syrup and butter in a pan until it forms a gooey sauce. Remove from direct heat, stir in the cream and allow to cool.

4. For each portion, layer some chunks of fruit cake in a sundae glass, then top with a layer of the soaked figs and prunes along with some of their liqueur. Top this with a layer of toffee sauce, then mascarpone and repeat the layers finishing with a layer of mascarpone and crushed pistachios.

5. Serve at once.

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