Grease six non-stick pudding moulds and preheat the oven to 200°C.
Infuse the tea bags in boiling water for five minutes.
Blend the tea-infused water with figs, dates, and apricots into a loose paste using a food processor.
Add the remaining sponge ingredients to the paste and blend into a thick batter.
Divide the batter between the moulds and bake on a tray for 25 to 30 minutes.
Dissolve butter, sugar, and cream in a pan over medium heat while stirring.
Boil the sauce for two minutes while stirring constantly.
Sieve the sauce into a bowl and set aside.
Turn out the warm puddings and drizzle with toffee sauce to serve.