Baked Fig & Honey Sponge

Preheat the oven to 180°C (350°F).

Grease a small ramekin or oven-safe mug with unsalted butter.

Cut the fig in half and place it cut-side up in the base of the ramekin.

Drizzle half of the honey over the fig.

In a bowl, cream the remaining unsalted butter with granulated sugar until pale.

Beat in the egg and vanilla extract.

Fold in plain flour, baking powder, salt, and whole milk to form a smooth batter.

Spoon the batter gently over the fig, smoothing the top.

Bake for 20–25 minutes until risen and lightly golden.

Cool for 5 minutes, then drizzle with remaining honey before serving.