Figgy breakfast loaf

Ingredients

100g butter softened, plus extra for greasing

75g light muscovado sugar

2 medium eggs

150g dried ready to eat figs, sliced

125g wholemeal self-raising flour

1 x 5ml spoon mixed spice

1 x 15ml spoon golden syrup

Equipment

1lb loaf tin, mixing bowl, whisk, bowl, spoon, skewer, cooling rack.

Method

100g butter softened, plus extra for greasing

75g light muscovado sugar

2 medium eggs

150g dried ready to eat figs, sliced

125g wholemeal self-raising flour

1 tsp mixed spice

1 tbsp golden syrup

Top tips:

Serve in thick slices just as it is, or toasted. Try serving with natural yogurt and apple compote.

Food skills:

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Cream
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Mix, Stir & Combine
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Fold
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Bake

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