A sponge pudding brings such comfort on a cold night and I adore the flavour combo of figs with honey and ginger!   
Serves 6 
8-12 fresh figs, halved  
90g honey 
50g butter 
150g softened butter 
½ cup caster sugar 
2 eggs  
1 tsp lemon zest 
150g plain flour 
1 ½ tsp baking powder 
2 tsps ground ginger 
Custard, cream or ice cream to serve  
Preheat oven to 180 °C and grease a deep ceramic pudding dish. 
Gently melt the honey and butter in a heavy based frying pan. Add the fig halves and toss them to coat in the buttery honey mixture and cook for one minute. Pour off syrup into a ceramic dish.   
Beat second measure of butter with sugar pale and fluffy. Add eggs one at a time, beating in before each addition. Add the lemon zest then sift in flour, baking powder and ground ginger and mix to combine.   
Spoon batter over syrup the ovenproof dish. Press figs into the mix, cut side up. Bake for 40-45 minutes or until golden and sponge is cooked through..  
Serve warm spoonfuls with lots of runny custard, or cream, or ice cream, or all three!