Preheat oven to 350 degrees.
In a medium-size bowl, combine flour, baking powder, salt and 1/2 cup of the 2 cups brown sugar.
Measure the milk. To save a bowl, just lightly beat the egg right in the measuring cup with a fork. Add vanilla.
Add the milk mixture and 1/4 cup (4 tablespoons) of the melted butter to the flour mixture. (I melt the butter in the same measuring cup as the milk. Microwave on HIGH for 30 seconds.) Stir it with a spoon just until smooth. Quickly stir in the chopped California figs. Do not over mix. Spoon the batter into an 11x7 baking dish (or 6 to 8-cup casserole or 9x9 baking dish) lightly coated with cooking spray or buttered.
Combine the boiling water, the remaining 1 1/2 cups of brown sugar, and remaining 2 tablespoons butter. If you've already melted the 2 tablespoons remaining butter, just stir it into the hot water/sugar mixture. If not, just add it and stir until melted. The sugar does not have to dissolve. I know this sounds crazy, but this is where the "self-saucing" happens! Carefully pour the hot water mixture over the batter in the dish. DO NOT STIR. CAREFULLY place the dish on the center rack in the oven. Mixture is hot.Bake for 30 minutes or just until the center is set and the sauce starts to bubble around the edges. Let stand 5 to 10 minutes before serving.Serve warm with the sauce in the bottom. You can also gild the lily and serve with vanilla ice cream or whipped cream.