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Angela Redfern

Gingerbread & Stewed Figs

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Preparation info
    • Difficulty

      Medium

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By Angela Redfern

Published 2010

  • About

Ingredients

  • 175 g unsalted butter, cut into small pieces
  • 1 cup (250 ml) water

Method

Preheat oven to 180°C.

Grease and line a loaf tin, approximately 12 x 22 x 7cm in size.

Combine in a saucepan the butter, water, treacle and golden syrup. Heat and stir until the butter has melted and then remove from the heat.

In a mixing bowl whisk the eggs an

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