Palm Sunday Fig Cake

• 6oz dried figs
• 6oz plain flour
• ½ teaspoon

Chop the figs roughly and simmer in just enough water to cover them until they are tender. Leave to cool. Mix together the flour, baking powder, salt and sugar, and rub in the butter. Mix to a batter with the cooled figs and cooking water. Pour into a greased and floured seven-inch round cake tin, and bake at 375°F, 190°C, gas mark 5 for forty-five minutes.