Honey Baked Figs with Ginger and Cinnamon

I’m such a huge fan of seasonal cooking, and never more so than in Autumn. Figs are in season for such a short time, but I think they may be the most beautiful fruit in existence – slicing through the dusky, purple-velvet exterior to reveal the vibrant reds and pinks inside genuinely excites me. Perhaps I need to get out more, but I challenge anyone to tell me they aren’t something special.

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This recipe is a simple one, and makes for a great pudding or an indulgent breakfast. You can adapt it to whatever you fancy – for a dessert, you could switch the yoghurt for a rich vanilla ice cream, and add a nut brittle if you’re feeling adventurous.

Ingredients (serves 2):
– 4 figs
– ½tsp ground ginger
– 1 cinnamon stick
– 1tsp butter
– 1tbsp runny honey
– Greek yoghurt, to serve (optional)

1. Preheat the oven to 200°C. Wash and dry the figs, then use a sharp knife to cut crosses in the top of them and place into a small oven-proof dish.

2. Dot the butter over the figs, then sprinkle over the ginger and nestle the cinnamon stick between them. Drizzle over the honey, then bake for 15-20 minutes, depending on the ripeness of your figs.

3. Serve warm with the Greek yoghurt. For an extra burst of flavour, you could also grate over some nutmeg or orange zest.

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Tip: Crystallised honey? No problem – stick it in the microwave for 30-60 seconds and it’ll be as good as new. If your honey’s in a plastic container, take the lid off and microwave for 10 second bursts to prevent a mess. I learned this the hard way…

As a reminder, there are now only four days left for you to be in with a chance to win a signed copy of Ruby Tandoh’s beautiful new book, Crumb! Click here to enter the competition.

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