Photograph by Emma Croman
There’s always room for pud – especially when it’s as light and as lovely as this is
Serves 6
250g unsalted butter, plus extra for greasing
250g caster sugar
6 medium eggs
2 tsp finely chopped fresh thyme
1 tsp vanilla bean paste
250g self-raising flour
2-3 tbsp milk
120g honey
8 figs
5 sprigs thyme, plus extra for garnish
200g vanilla natural yogurt
1 Preheat the oven to 180C/Fan 160C/ Gas 4. Meanwhile, grease and line a 1kg loaf tin with butter and greaseproof paper.
2 For the sponge, beat the butter and sugar until light and fluffy.
3 Add the eggs, one by one, before adding the thyme and vanilla. Then sift in the flour, folding it into the mix.
4 Finally, add the milk, a splash at a time, and fold in gently.
5 Pour the batter into the tin and bake for 50-60 mins – it’s ready once the top is golden and a skewer comes out clean. Remove the cake to cool completely, but leave the oven on.
6 Meanwhile, butter a 20 x 22cm ovenproof dish and pour in the honey.
7 Chop 4 of the figs into halves and 4 into quarters, then add to the honey along with the 5 sprigs of thyme. Stir to coat, then bake for 15-20 mins, or until the figs caramelise slightly.
6 Serve the cake topped with yogurt, baked figs, and a drizzle of honey.
This recipe is taken from our October ‘gathering’ pages, a menu for a harvest roast, which also includes recipes for Blackberry Fizz, Apple & Pear Roasted Pork, Roasted Garlic Mash with Crispy Sage Browned Butter, Autumn Veg Traybake and Loaded Cauliflower Cheese. The recipes are by Rebecca Finley and the photography by Emma Croman.
