Sift 160g plain flour, 1/2 tsp baking powder, 1/4 tsp ground ginger and a pinch of salt into a mixing bowl.
Rub in 100g diced butter or spread with your finger tips until you have the consistency of breadcrumbs
Place 200g figs, the zest and juice of half a lemon, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 2 tbsp maple syrup and 3 tbsp water into a small saucepan.
Bring to a simmer and then cook over a low heat until most of the water has evaporated and you have a soft, jammy consistency. Set aside to cool.
Lightly brush with beaten egg or milk if preferred and bake in the oven for 20-25 minutes until golden brown.