Preheat the oven to 180°C fan. Butter a 26cm round shallow ovenproof casserole or baking dish and set aside.

Sift the flour, cocoa powder, salt, baking powder and malted milk powder into a medium bowl. Add the sugar and ground almonds, mix well, then set aside.

In a jug, whisk together the melted butter, milk, crème fraîche, maple syrup and egg. Add to the dry ingredients, along with the figs and chocolate, and mix gently to combine. Transfer the mixture to the prepared baking dish.

Make the topping by mixing together the sugar, malted milk powder and salt. Sprinkle evenly over the sponge mixture and scatter over the butter. Combine the water and cream in a small saucepan and place on medium high heat. Bring to a simmer, then carefully pour over the sponge mixture, starting from the outside and working your way into the middle of the sponge, and transfer to the oven. Bake for 30 minutes, until the pudding has formed a crust and the sauce is bubbling up around the sides of the dish.

Leave to sit for 5 minutes before spooning over some of the crème fraîche (or cream or ice cream). Sprinkle with the toasted almonds and drizzle over the maple syrup. Serve warm, with the rest of the crème fraîche or cream alongside.