Fig Loaf

While away my fig tree produced 2.2 kilos of usable fruit. Having not found anything other than tartlets to use them up, I recalibrated my bread recipe in order to use up the figs (it actually turns out more like cake rather than bread).


180g Butter, softened
1 Egg , beaten
360g Fresh Figs, cut lengthways
180g Golden Caster Sugar
360g Self-raising Flour
1 tbsp Ground Cinnamon

1. Heat the oven to 180C/350F.
2. Take a 1.5kg loaf tin and line the base and sides of with baking paper (1 piece for long sides and base and 2 smaller pieces for the ends).
3. In a bowl, merge the butter and egg and then stir in the figs.

4. Add in the sugar, flour and cinnamon. Hand mix until there is no dry flour.

5. Spoon into the loaf tin and evenly spread to fill tin.

6. Bake for 60 minutes (earlier if already risen and golden brown).
7. Remove from oven but leave in the tin for a few minutes, then turn out and cool on a wire rack.

Serve thickly sliced and buttered.