Egg-free Figgy Pudding Loaf

0
Average: 0 (0 votes)
(0 votes)
Egg-free Figgy Pudding Loaf
share Share
print
bookmark_border Copy URL
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
Author of this recipe:

Ingredients

for
8
Ingredients
½ cup
½ cup
superfine caster sugar
½ cup
unsalted butter (softened)
4
chopped Dried fig (roughly chopped)
cup
dried Fig (roughly chopped)
1.333 cups
1 teaspoon
½ teaspoon

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.