Fabulous Fig Recipes (for the non fig lover).

picked figs

Last year I was moaning on here about how much I really didn’t like figs. I don’t want to say this out loud, but there’s a chance that I’m slowly becoming accustomed to their strangeness. I’m still not a big fan but I’ve found ways to make figs work for me and mostly I think that involves taking away a lot of the figginess. I’ve struggled to find different fig recipes over the last couple of years. I like to take away the texture and disguise some of the flavour but most recipes celebrate the unique qualities of this funny fruit and it was tricky finding a selection that suited my tastes.

When properly ripe, figs are quite soggy, they have what I can only describe as a pappy texture. They also taste mega sweet and leave behind that sugary after taste that real ribena has (or old chewing gum), I’m guessing that’s fructose! As much as I am not keen, I still can’t leave them on the tree so, as well as giving them away, I’ve found some recipes that work for me: a non lover of figs…

ripening fig

(I spend every other day wobbling on a giant step ladder, reaching dangerously high to grab at all the ripe fruit I can find. I have no idea why I go to such lengths, I guess I don’t like to see them go to waste).

Homemade fig chutney

Fig Recipes:

Nigel Slater’s Fig Chutney.

This one is by far my favourite fig recipe. It takes quite a bit of bubbling but I’ve been highly rewarded. Especially yesterday when I had some with cheese and crackers. It’s even better this year. The only change I made to this recipe was swap raisins for apple. I had cox growing in the garden too and thought to use those rather than buying more ingredients. I’m not a very tidy chutney potter/canner, so it seems.

fig tree

Dried Figs.

A weird one this and they do have a medicinal quality. But I kept going back for more so that must mean something. Very easy to do and I was surprisingly impressed by such a simple thing.

Fig and Lime Sorbet.

I was dubious about this one but honestly there are so few ingredients that I think I was just being stupid and lazy. I haven’t made this for a couple of years so this year will see its return (today is probably a fig picking day actually and by chance I have limes in the fruit bowl – they were for mojitos but I’ll make the sacrifice). I love the citrus in it. I love lime!

Sticky Toffee Fig Rolls.

I’m cheating with this one, I’ve not made this recipe yet! But the kids have asked for fig rolls and these have got toffee in them so they can’t be that bad!

fig

If anyone has any other fig recipes they’d like to suggest, do let me know. I’m trying to think of boozy things but I’ve got nothing at the moment.

Garden fig tree.

I’ll be saying goodbye to figs next year. This tree is far too big for its boots and we’re going to chop it. It needs a good pruning. I think you’re supposed to do that in January. As figs grow from the previous year’s twigs that means no figs for at least a year. However, I think it’s safe to assume that I won’t really mind!

 

 

 

 

 

Quick Summer Holiday Baking – Coconut Rock Buns.

Cooling my coconut rock cakes. Rock buns

I remember making and eating these when I was little. They’re coconut rock cakes and this is a really easy recipe. The kids and I made these last week. They were made and ready to eat within half an hour! Not too bad. So, if you’re having one of those days, when you can’t be bothered to go out and the kids need something to do, then this is your summer holiday treat!

The bad news for me was that I discovered my scales were broken when I went to make them, so I had to guess the measurements. I then had a think and roughly worked out that things could be rounded to the nearest cup sizes. Surprisingly, they worked well! I’m looking at this as a positive, it means that you don’t have to be exact, which is great when baking with children.

Ingredients:

1 cup/120g self raising flour

Half a cup/100g caster sugar

115g salted butter cut into cubes. (I cut a normal 250g pack at just under the half way point).

1 cup dessicated coconut. If you don’t like coconut you can also use raisins  (it’d be the weight equivalent rather the cup equivalent though and that’d be just over 100grams.

1 large egg

100-150ml milk. Take it easy and see how it goes. I just sploshed it in and didn’t measure exactly.

Method:

Using fingers and thumbs, rub the flour and butter together in a good sized bowl. This is easy and doesn’t take as long as you think it will. You can cheat and whazz it in a food processor but that just makes for more washing up.

Stir in the sugar and coconut.

Add the egg and milk and mix into a stiff dough. It’s a bit like making ugly scones, so that’s the sort of consistency you’re after. I might have added too much milk to mine, which is why they’re a bit flat. I don’t think it matters that much as they still taste pretty yum.

Plop some dollops on to two lined baking trays (we used two dessert spoons to help) and bake in the oven for about 15 minutes. I’ve got a gas oven, so it’s Gas Mark 6. Google tells me that that’s 180 degrees C  for fan, 200 degrees C for not fan! Or 400 F.

making coconut rock cakes.

Be warned, maybe you’d like to call them Coconut Rock Buns instead of cakes. I gave these to a friend’s offspring and they looked at them and delcared that they weren’t cakes at all and didn’t want them. As soon as I changed the name, they ate them all…

Yummy homemade coconut rock buns. Rock cakes Easy recipe.