Egg-free Figgy Pudding Loaf

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Egg-free Figgy Pudding Loaf
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
243
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie243 kcal(12 %)
Protein2.47 g(3 %)
Fat11.79 g(10 %)
Carbohydrates32.94 g(22 %)
Sugar added12.57 g(50 %)
Roughage0.65 g(2 %)
Vitamin A100.24 mg(12,530 %)
Vitamin D0 μg(0 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.79 mg(15 %)
Vitamin B₆0.02 mg(1 %)
Folate39.42 μg(13 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.21 μg(0 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C0.22 mg(0 %)
Potassium73.96 mg(2 %)
Calcium50.61 mg(5 %)
Magnesium9.44 mg(3 %)
Iron1.16 mg(8 %)
Zinc0.2 mg(3 %)
Saturated fatty acids7.21 g
Cholesterol30.53 mg

Ingredients

for
8
Ingredients
½ cup water
½ cup superfine caster sugar
½ cup unsalted butter (softened)
4 chopped Dried fig (roughly chopped)
cup dried Figs (roughly chopped)
1.333 cups all-purpose flour
1 teaspoon Baking powder
½ teaspoon ground mixed spice
How healthy are the main ingredients?
Figs

Preparation steps

1.
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.
2.
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.
3.
Remove from the heat, then add the flour, baking powder and spice after a few minutes. Stir well to combine thoroughly.
4.
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.