Name: Fudgy fig roll
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 140g soft dried fig chopped; 1 medium very ripe banana; knob of butter for greasing; 3 large eggs separated; 225g light muscovado sugar; 120g wholemeal flour; 1 tsp bicarbonate of soda; 1 tsp ground cinnamon; good grating fresh nutmeg (optional); 4 tbsp golden caster sugar; 300ml double cream; 4 tbsp icing sugar sifted; about 250-300g fig jam or conserve

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Fudgy fig roll

Fudgy fig roll

Sarah Cook

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Cuts into 10 slices

More effort

Prep: 1 hr

Cook: 12 mins - 15 mins

plus softening and cooling

A star rating of 3.7 out of 5.7 ratingsRate

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The flavours of the traditional biscuit are turned into a Swiss roll, with added nutmeg, cinnamon, banana in the sponge and a touch of fig jam

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Ingredients

Nutrition

Units:

MetricUS

140g soft dried fig

chopped
1 medium very ripe banana
knob of butter

for greasing
3 large eggs

separated
225g light muscovado sugar
120g wholemeal flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
good grating fresh nutmeg

(optional)
4 tbsp golden caster sugar

For the filling

300ml double cream
4 tbsp icing sugar

sifted
about 250-300g fig jam

or conserve

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Nutrition: per slice

kcal456
fat19g
saturates11g
carbs67g
sugars60g
fibre3g
protein5g
salt0.4g

Method

step 1

Cover the figs with boiling water in a bowl and set aside to soften for 30 mins. Drain and mash well with the banana.
step 2

Heat oven to 190C/170C fan/gas 5. Grease a Swiss roll tin – about 34 x 24cm. Line the base with baking parchment.
step 3

Separate the eggs, collecting the whites in a large clean bowl. Beat with an electric whisk until stiff peaks hold on the end of your whisk, then add half the sugar and beat until thick and glossy.
step 4

In another mixing bowl, beat the yolks with the remaining sugar until pale. Whisk in the mashed fig mixture. Fold this mixture into the meringue mixture until well combined. Mix the flour, bicarbonate of soda, spices and a pinch of salt. Sprinkle it over the wet mixture and very gently fold in, again until well combined. Gently scrape and spread the batter into the tin. Bake for 12-15 mins until springy to the touch.
step 5

Meanwhile, lay a clean tea towel on the bench (this helps keep the cake nice and moist). Scatter the caster sugar over the towel, flip on the cake, peel off the parchment, then roll up from the shortest side with the tea towel into a Swiss roll. Lift onto a wire rack to cool completely.
step 6

Unroll the cake gently. Using electric beaters, whisk the cream and icing sugar together to soft peaks. Spread the fig jam over the cake, followed by the cream. Roll up again and slice to serve.

RECIPE TIPS

BANANAS NOT RIPE ENOUGH?

Stick one in the freezer – overnight is ideal – then gently defrost in the microwave (or at room temp) the next day. It should now be squishy, perfect for making a cake.

Recipe from Good Food magazine, September 2013

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A star rating of 3.7 out of 5.7 ratings

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