• 150g dried chopped figs
• 1 tsp baking soda
• 100 g butter
• ½ c firmly packed brown sugar
• 2 eggs
• 1 c self-raising flour
• Pecans

Preheat the oven to 180C, and grease a muffin tin and set aside.

In a food processor, blend the figs and baking soda with ¾ cup of boiling water until combined and let it stand for about 5 mins.  Add the butter and sugar and process until the mixture is almost smooth. Fold in the lightly beaten eggs and flour and mix until just combined.

Spoon the mixture into the muffin tins and decorate with the pecans, and bake for about 20 mins or until a skewer comes out clean.

Serve with custard or icecream.

• 1 ½ c diced dried fruit such as apricots, prunes, fig, cranberries
• ¼ c sherry or orange juice
• ½ c chopped almonds
• ½ chopped dark chocolate
• 200 g ricotta
• 1 egg, lightly beaten
• 2 tbsp honey

For the shortcake:

• 125 g butter
• 110 g caster sugar
• 1 egg
• 225 plain flour
• 1 tsp baking powder
• ½ tsp each of mixed spice, cardamom

Combine the dried fruits with the sherry and marinate for at least 30 mins.  Stir in the almonds and chocolate.  Mix together the ricotta, egg and honey and stir through the fruit.

Preheat the oven to 170 C.  Cream the butter and sugar, beat in the egg and then add the sifted dry ingredients.

Press half the shortcake mixture into the base of a  24 cm springform tin.  Spoon in the fruit mixture.  Crumble over the remaining shortcake mixture.

Bake for 40 mins or until golden.  Dust with icing sugar and serve warm with cream or icecream.

Serves 10-12.