Preheat the oven to 180°C, Gas Mark 4.
In a large mixing bowl sift the flour and salt together, mix in the baking powder, mustard powder and bicarbonate of soda. Make a well in the middle. Whisk the egg, milk and olive oil together, then pour into the well and mix together with the dry ingredients until you have a light cake mixture.
Meanwhile finely chop the chorizo, and chop the stoned olives. Chop the figs into small pieces. Mix the olives, figs and chorizo into the cake mixture (keep a few pieces of fig and olive back for topping) and ensure its evenly distributed throughout the mixture.
Take the six mini loaf tins and line each one with nonstick baking paper. Fill each mini-loaf tin half full with the mixture. Top off with a piece of fig and little pieces of black olive.
Bake for 25-30 minutes in the oven until risen and golden. Place on a rack to cool and serve with a fresh salad as a delicious lunchtime appetizer.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.