- Making time 30 minutes
- Preparation time 1 hour 10 minutes
- 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
- 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.
- Mix the sugar, flour and eggs into the soaked fruit and stir well.
- 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.
- 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