Method

• Preheat the oven to 180°C.
• Grease the base of an ovenproof dish approx. 20cm x 22cm with spray oil, butter or margarine.
• Pour in the date syrup and honey. Trim the stalks of the figs, then cut a cross in the top so that they open out a bit but be careful not to cut all the way through. Sit the figs on top of the syrup mixture and bake for 5 minutes or until softened and starting to caramelize a little at the edges.
• While the figs are cooking, make the sponge: whisk the eggs and sugar until thick, then add the flour, baking powder, vanilla and butter or non-dairy margarine. Beat until smooth.
• Once the figs are cooked, remove them from the dish and set aside. Leave the syrup to cool for about 10 minutes.
• Spoon the sponge mixture on top of the cooled syrup, starting with the edges and working inwards and smooth out so it’s evenly distributed covering the syrup.
• Bake for 25 minutes or until the sponge springs back when pressed. Allow to cool for 5 minutes.
• Just before serving dot the pudding with yoghurt. Top with the roasted figs.
• Scatter over sprigs of fresh thyme (if using) a drizzle of honey and some pomegranate seeds.