Cidered Apple & Fig Loaf

prep 20 mins, plus soaking cook 1 hour–1 hour 10 mins
  • 300 ml (½ pint) dry cider
  • 1 large cooking apple, about 300 g (10 oz) in total, cored, peeled and chopped
  • 175 g (6 oz) ready-to-eat dried figs, chopped
  • 150 g (5 oz) caster sugar
  • 300 g (10 oz) self-raising flour
  • 2 eggs, beaten
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pumpkin seeds

Pour the cider into a saucepan, add the apple and figs and bring to the boil. Simmer for 3–5 minutes until the apples are just tender but still firm. Remove the pan from the heat and leave to soak for 4 hours.

Mix the sugar, flour and eggs into the soaked fruit and stir well.

Spoon into a greased 1 kg (2 lb) loaf tin, its base and 2 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, 160°C (325°F), Gas Mark 3, for 1 hour–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.

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