Step 1: Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking dish with butter or coconut oil.
Step 2: In a small bowl, combine the chopped figs, boiling water, and baking soda. Let it sit for 10 minutes to soften the figs.
Step 3: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the coconut milk.
Step 4: Whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the fig mixture (including the liquid).
Step 5: Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. This is the heart of the sticky coconut fig pudding with ginger syrup recipe.
Step 6: While the pudding bakes, make the syrup by combining granulated sugar, 1/2 cup water, grated ginger, and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for 8-10 minutes until slightly thickened.
Step 7: Once the pudding is done, poke holes all over the top with a skewer. Pour half of the warm ginger syrup over the cake while it is still hot. Serve individual portions with the remaining syrup drizzled over the top.