Sift 160g plain flour, ½ teaspoon baking powder, ¼ teaspoon 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
Add the egg yolk and 1 tablespoon of the milk and mix until it starts to come together into a soft dough. Add the rest of the milk very slowly if you need to - you might not need it all.
Knead lightly until it comes together then wrap in cling film and put in the fridge for a couple of hours or in the freezer for 20-30 minutes.
To make the filling
Place 200g figs, the zest and juice of half a lemon, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, 2 tablespoons maple syrup and 3 tablespoons 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.
To make the fig rolls
Pre-heat the oven to 160°C (fan)/180°C/gas mark 4. Line a baking tray with non-stick baking paper.
Roll out the pastry on a lightly floured surface into a large rectangle that is 5mm thick. Cut the pastry in half lengthways.
Spoon half of the filling down one side of one of the strips of pastry, leaving a small gap on the side. Brush the gap with water, fold over the top and press to seal. Repeat with the other strip of pastry. Cut into 5cm rolls and place on a baking tray.
Lightly brush with beaten egg or milk if preferred and bake in the oven for 20-25 minutes until golden brown.
Nutritional information is approximate and is intended as a guide only.