Fig, ginger and caramel loaf (serves 8ish)

Prep time: 20 mins

Cooking time: 40 mins

Fig topping

125g butter

150g light muscovado sugar

6 figs, stem removed, skin on, halved

Line a small cake loaf tin approx. 20cm x 12cm with greaseproof paper and then grease with a touch of butter. Melt butter in saucepan over a low heat. Add sugar and stir over heat until the mix becomes foamy and pale (2-3 minutes). Pour evenly into the greased loaf tin. Place the half figs, flesh side down and set aside.

Cake batter

225g butter, softened

225g caster sugar

4 eggs

3 tbsp milk

100g LSA

1 tsp baking powder

½ tsp salt

1 tsp ginger powder

150g plain flour

vanilla ice cream for serving

Preheat oven to 180*C. Cream butter and sugar until light and fluffy. In another bowl, lightly beat eggs together with milk. Gradually add eggs to butter and sugar, beating well after each addition. Stir in LSA, baking powder, salt, and ginger. Gently fold in flour. Pour cake mixture over figs, place on a baking tray and bake for 40 minutes or until a skewer inserted into cake comes out clean.

Remove from oven and rest on a wire rack for 5 minutes before sliding a warm knife around the edge of the dish to loosen. Carefully invert to turn loaf out onto a board

For here you can either serve simply sliced of toast the slices and serve with a good dollop of yogurt on the side.