This is a good, rich bread, delicious eaten with cheese or just with butter by itself.
Combine the flour with the baking powder, salt, and sugar, and sift over the chopped figs. Blend well to coat the figs with the flour mixture (this will prevent them from falling to the bottom of the bread). Mix the eggs with the cold milk, and add to the flour and fig mixture, mixing thoroughly. As you go along, add the melted butter and stir in.
Turn the dough into a generously greased loaf pan and allow to stand for 25 minutes to mellow and ripen.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.