Fig sponge pudding

• butter↗250g g

  softened, plus extra for greasing the pan

• golden syrup↗5 tbsp tbsp
• honey↗4 tbsp tbsp
• fresh figs↗8
• large eggs↗4
• golden sugar↗250g g
• self‑raising flour↗250g g
• baking powder↗1 tsp tsp
• vanilla extract↗1 tsp tsp
• full‑fat Greek yogurt↗4 tbsp tbsp
• thyme sprigs↗2-3

  (optional)

• extra virgin olive oil↗

  or honey, for drizzling (optional)

Step-by-step instructions

1. 1

   Pre‑heat the oven to 180 °C/160 °C with fan/gas 4. Grease a 20 × 22 cm baking tin, then pour in the golden syrup and honey. Trim the stems off the figs, cut a deep cross on the top so they open slightly, and bake for 15‑20 min until soft and lightly caramelised at the edges.

2. 2

   While the figs bake, prepare the sponge mixture. Place the eggs, sugar, flour, baking powder, vanilla extract and softened butter in a bowl and whisk with an electric beater until smooth.

3. 3

   Remove the tin from the oven, lift the figs out with a slotted spoon and set aside. When the syrup mixture has cooled in the tin, spoon portions of the sponge batter over the syrup, first around the edges then in the centre – this helps keep the syrup separate. Gently smooth the batter to seal any gaps and trap the syrup.

4. 4

   Bake for 35‑40 min or until the sponge springs back when pressed. Let cool about 5 min, then just before serving scatter eight small dollops of Greek yogurt on top. Place a baked fig on each dollop, sprinkle with thyme leaves and, if desired, drizzle with extra virgin olive oil.