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Figgy Bread

  • Cooking time25 minutes
  • Prep time45 minutes
  • Servings12 portions
recipe image Figgy Bread


  • 350g (12oz) plain strong flour
  • 12g (½oz) easy blend yeast
  • 25g (1oz) Stork packet
  • 6 tablespoons lukewarm semi skimmed milk
  • ½ level teaspoon salt
  • 2 medium eggs
  • 55g (2oz) caster sugar
  • 115g (4oz) figs, chopped
  • 55g (2oz) walnuts, chopped
  • 55g (2oz) soft brown sugar
  • 15g (½oz) Stork packet, melted
  • 1–2 tablespoons honey or
  • 100g icing sugar mixed with 1-2 teaspoons orange juice
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. To make dough, mix flour and yeast in bowl. Melt Stork and whisk with remaining dough ingredients, add to flour.
  2. Mix with wooden spoon until dough leaves sides of bowl clean. Knead thoroughly on lightly floured surface until firm, elastic and no longer sticky. Place in polythene bag or covered bowl and leave in warm place to rise until doubled in size.
  3. Turn risen dough onto lightly floured surface, flatten with knuckles to knock out air bubbles and knead until dough is firm.
  4. Mix together all filling ingredients.
  5. Roll out dough to a rectangle 45 x 30 cm (18 x 12 ins). Place filling down centre third and cut dough either side into slanting strips 1.75cm (¾in) apart. Overlap strips across filling.
  6. Place on baking sheet and leave to prove for 15 minutes in a warm place. Bake in preheated oven 190° C fan, Gas mark 7 for 10 minutes. Reduce heat to 170 ° C fan, Gas mark 5 for a further 10-15 minutes. Glaze with warmed honey or make a glace icing by adding the orange juice to the icing sugar until smooth. Drizzle over the bread.