• Making time 30 minutes
• Preparation time  1 hour 10 minutes

Ingredients

• 300 ml dry cider
• One large cooking apple, peeled and chopped
• 175 g ready-to-eat dried figs, chopped
• 150 g caster sugar
• 300 g self-rising flour
• Two eggs, beaten
• One tablespoon of sunflower seed
• One tablespoon of pumpkin seed

You can’t stop the future you can’t rewind the past the only way to learn the secret ….is to press play.

– Jay Asher

Preparation:

1. Pour the cider into a saucepan, add the apple and figs and bring to a boil, simmer for 3-5 minutes until the apples are just tender but still firm. Remove the pan from the heat and leave it to soak for 4 hours.
2. Mix the sugar, flour and eggs into the soaked fruit and stir well.
3. Spoon into a greased 1 kg loaf tin, its base and two long sides also lined with oiled greaseproof paper and spread the surface level, sprinkle with the seeds and bake in the centre of a preheated oven, 160⁰C, set timer for 1 hour 10 minutes until well risen, the top has slightly cracked, and a skewer inserted into the centre comes out clean.
4. Leave to cool in the tin for 10 minutes then loosen the edges and lift out of the tin using the lining paper. Transfer to a wire rack, peel off the lining paper and leave to cool completely, serve cut into slices and spread with a little butter, store in an airtight tin for up to 1 week