Roasted figs with spiced bread
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In this fig recipe from Martin Wishart, the earthy flavour of the figs are accentuated by being cooked with fresh rosemary and honey. The spiced bread is a twist on classic pain perdu, otherwise known as good old eggy bread.
First published in 2015
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Ingredients
Metric
Imperial
Spiced bread
- 3 eggs
- 50g of sugar
- 18g of five-spice powder
- 1 orange, zest only
- 1 lemon, zest only
- 1 vanilla pod, split and scraped
- 125ml of milk
- 250g of honey
- 240g of plain flour
- 15g of baking powder
Roasted figs
- 12 figs
- 50g of unsalted butter
- 2 sprigs of fresh rosemary
- 3 tbsp of clear honey
To plate
- 6 eggs
- 6 tbsp of double cream
- 6 tbsp of caster sugar
- 6 slices of spiced bread, each 2cm thick
- vegetable oil
- 90g of flaked almonds
SAVE RECIPE
Method
1
First make the spiced bread. Put the eggs and sugar in a mixer and whisk until the eggs have doubled in volume, then sift all the dry ingredients together and combine with the orange and lemon zest
- 3 eggs
- 50g of sugar
- 18g of five-spice powder
- 1 orange, zest only
- 1 lemon, zest only
- 240g of plain flour
- 15g of baking powder
2
Put the honey and vanilla pod in a pan and heat until warm but not boiling. Take the pan off the stove and strain the honey through a sieve, discarding the vanilla pod
- 250g of honey
- 1 vanilla pod, split and scraped
3
Pour the honey on to the eggs and sugar, and whisk for a further 30 seconds, then fold the dry ingredients into the egg mix and pour the dough into a loaf tin
4
Bake in the oven at 160˚C/Gas mark 3 for around 40-45 minutes. Once cooked, take the cake out of the tin and cool on a wire rack
5
Turn up the oven to 200˚C/Gas mark 6. Cut the figs in half lengthways, then melt the butter in a heavy pan and add the figs and rosemary. Put the pan in the oven for 4-5 minutes
- 12 figs
- 50g of unsalted butter
- 2 sprigs of fresh rosemary
6
Take the pan out of the oven, add the honey and cook on a gentle heat on the hob for 1 minute. Set aside
- 3 tbsp of clear honey
7
Put the eggs, cream and sugar in a bowl and whisk well until the sugar has dissolved. Put a slice of spiced bread into the bowl and turn it over so it soaks up some of the mix
- 6 eggs
- 6 tbsp of double cream
- 6 tbsp of caster sugar
- 1 slice of spiced bread, each 2cm thick
8
Heat a little vegetable oil in a non-stick pan and cook the bread on a gentle heat until lightly browned, turning it over and cooking until evenly coloured on the other side
- vegetable oil
9
Repeat for the remaining slices, keeping the cooked bread warm in a low oven
- 5 slices of spiced bread, each 2cm thick
10
Cook the almonds on a tray in the oven until they turn golden brown
- 90g of flaked almonds
11
To serve, put a slice of bread on each plate and top with four fig halves and sprink over some almonds
12
Drizzle some of the honey from the pan over and around the figs and eat immediately
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