Preheat oven to 180C/160C fan forced. Grease six 250ml (1 cup) pudding moulds with melted butter, then line the bases with baking paper.
Add the figs and water to a saucepan and bring to the boil over medium heat. Add bicarb and set aside for 15 minutes to cool.
Use electric beaters to beat the butter and brown sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until just combined. Stir in the flour and fig mixture in alternating batches until combined.
Pour half the mixture among the moulds. Place a caramel in the centre. Spoon the remaining mixture on top. Use a spoon to smooth the surface and enclose the caramel. Place on a baking tray and bake for 25-30 minutes or until firm to the touch. Turn onto serving plates and dust with icing sugar. Serve with a dollop of cream.