Egg-free Figgy Pudding Loaf
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and grease and line the base and sides of a 2 lb loaf tin with greaseproof paper.
Combine the water, sugar, butter, fresh and dried figs in a large saucepan. Heat over a medium heat until the butter has melted and the sugar has dissolved.
Remove from the heat, then add the flour, baking powder and spice after a few minutes. Stir well to combine thoroughly.
Pour into the prepared loaf tin. Bake for 30-40 minutes until a cake tester comes out clean when inserted into the centre of the cake. Remove and allow to cool in the tin until cool. Once cool, turn the cake out carefully and peel away any greaseproof paper that has stuck to the cake. Slice and serve.