Preheat the oven to 180°C (gas mark 6).
Dice the slices of ham and the Livarot cheese with its rind. Set aside.
In a bowl, whisk the eggs and add the flour, almond powder, baking powder, salt and pepper.
Gradually add the oil and warm milk.
Mix well and add the olives and the Livarot and ham mixture.
Pour the mixture into financier moulds and cook for 10 minutes (depending on the moulds).
Rinse and dry the figs and cut them into thin slices.
Place a fig slice and a slice of Livarot on each financier, brush with the honey and cook for a further 10 minutes.
To check for doneness, insert the tip of a knife into one of the financiers. It should come out dry.
If you do not have fresh figs, you can replace them with candied dried figs, prunes or a few sliced groundnuts such as pine nuts, peanuts, sesame or almonds.