Recipe: Fig, Honey & Cinnamon Sponge Pudding

I love figs, they still seem like a decadent kind of fruit, a rare globe of loveliness, rich, versatile and hard to come by. I like to have a tin of figs in syrup in my cupboard to bake a form of Birnenpfannkuchen with, but fresh figs are a rare and wonderful treat. I was shopping in Aldi this week when I noticed they had 4 figs for 59p in their super 6 offer, and at that price it’s rude not to, so I slipped a couple of boxes into my basket and started plotting a pudding.

Fig, Honey & Cinnamon Sponge

I couldn’t find a recipe for what I wanted to make, so I experimented a bit instead. What I wanted was a honey baked fig in some light sponge spiced with cinnamon, and ideally some sultanas soaked in tea, but we didn’t have any, we’ll add those next time. 

Fig, Honey & Cinnamon Sponge

Fig, honey and cinnamon sponge puddings
Serves 6
A lovely, quick little pudding, gently spiced with cinnamon and making the most of fresh seasonal figs.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
343 calories
45 g
103 g
17 g
4 g
10 g
108 g
267 g
29 g
1 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 343
Calories from Fat 151
% Daily Value *
Total Fat 17g
Saturated Fat 10g
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 103mg
Sodium 267mg
Total Carbohydrates 45g
Dietary Fiber 2g
Sugars 29g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 fresh figs
  2. 6 teaspoons of runny honey
  3. 4 oz butter or margarine
  4. 4oz of caster sugar
  5. 1 teaspoon baking powder
  6. 1 tablespoon of ground cinnamon
  7. 2 eggs
  8. 4oz self raising flour
  1. Pre-heat your oven to 190.
  2. Grease six ramekins. Halve the figs and place one half in a ramekin and drizzle round a teaspoon of honey.
  3. Beat the butter or margarine and the sugar together until light and fluffy. Add the baking powder, cinnamon and eggs and mix together. Once combined gently stir in the flour and equally divide between the six ramekins.
  4. Bake in a pre-heated oven at 190 for 20 minutes, or until the sponge is cooked through.
  5. Once cooked, run a knife around the edge of the ramekin and tip out.
  1. Serve with custard, ice cream or cream. Best eaten when warm.
It’s a really, really simple little pudding to make and takes less than half an hour. If I can get my hands on more figs this will be a regular pudding for us until the season is over.

I love the way the honey and fig juices soak into the sponge and make it sticky and unctuous, without making it too sweet. Next time I would throw in some soaked dried sultanas, but it works really well without them. This is a glorious pud and I had to fend off request for seconds (because I wanted them). Give it a try and let me know what you think.

Fig, Honey & Cinnamon Sponge

2 responses to “Recipe: Fig, Honey & Cinnamon Sponge Pudding

  1. i’m so gonna make these this afternoon! i bought the bargain figs and i know that Z and hubs will just love this pud, thanks for sharing my love x

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