Fig and Date Bread

I am returning to the basic roots of baking, most especially where perhaps economical ingredients were used. This is not a singularly Cornish recipe but would have been made everywhere, very cheaply, well over a hundred years ago. This is not a bread in the accepted sense, but similar to a rich scone or soda bread, filled with fruit. Very simple and made in half an hour or so, to eat buttered and warm, This recipe comes from a very old Be Ro baking book. I was itching to add other flavours, but resisted, to bring it to you exactly as printed.

I was so surprised with the result. It was absolutely delicious, eaten warm. Very soft with a lovely flavour. Next time I will try it with soft light brown sugar.

For the quantity below, you need to place the “bread” in a 7 “ shallow sandwich tin. Pre heat your fan oven to 200C

8 oz self raising flour

½ teaspoonful salt

1 oz lard

1 oz sugar

2-3 oz chopped dates and figs

¼ pint whole milk

Rub the lard into the flour and salt, in a small mixing bowl. Add the sugar and fruit and mix to a dough with the milk. Turn onto your floured surface and knead into a smooth round. Place in the greased sandwich tin, brush with a little more milk and bake for 30 mins.

Slice and butter. Good old fashioned baking.

Note: Like scones, this needs to be eaten on the day, but freezes well, in slices, to pop in your microwave, coming out fresh baked, although it was not too bad next day. Yum

Note 2: I cannot see why you can’t use a cutter to make individual ones and cut down the baking times