- Preheat the oven to 180C/ 350F/ Gas mark 4.
- 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 together until thick, then add the flour, baking powder, vanilla and butter or non dairy margarine. Beat until smooth.
- Remove the figs 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 its 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 spoonfuls of yoghurt. Top with baked figs.
Scatter over sprigs of fresh thyme, a drizzle of honey and some pomegranate seeds.