Figgy Breakfast Loaf

Bring me some figgy pudding! How about figgy breakfast loaf instead.

Preparation &
Cooking Time

Prep Time
Cooking Time
Total Time 70 minutes
Serves 6

Nutritional Info (per portion)

Energy 492 kcal
Protein 9g
Fat 25g
of which saturates 14g
Carbohydrate 61g
of which sugars 14g
Fibre 5g
Salt 0g
  • Figgy Breakfast Loaf


  • 100g butter softened, plus extra for greasing
  • 75g light muscovado sugar
  • 2 medium eggs
  • 150g dried ready to eat figs sliced
  • 125g wholemeal self-raising flour
  • 1 tsp mixed spice
  • 1 tbsp golden syrup

How to make it

  1. Preheat the oven to 160C, gas mark 3, and thoroughly grease and line the base of a 1lb loaf tin
  2. Cream the butter and the sugar together until light and fluffy
  3. Add the eggs and mix thoroughly
  4. Mix the figs into the flour to coat evenly
  5. Fold this and all the remaining ingredients into the creamed mixture
  6. Spoon into the prepared tin and level the surface
  7. Bake for 1 hour or until a skewer inserted into the centre comes out clean
  8. Remove from the oven and leave to cool on a rack
  9. Serve in thick slices just as it is, or toasted
  10. Try serving with natural yogurt and apple compote