Tag: Fig Placek

Fig Placek

  • Did you know that figs were one of the first cultivated plants?
  • They were grown over 11,000 years ago in what was then called Mesopotamia.

INGREDIENTS

150g butter

140g granulated sugar

2 tablespoons of runny honey

2 eggs

230g dried figs (soft version used)

225g plain flour

1 teaspoons of baking powder

1 teaspoon of mixed spice

Pinch of salt

Large pinch of bicarbonate of soda

3-4 tablespoons of milk to mix

METHOD

Pre-heat the oven to GM3 – 160°C.

Grease and line – 3 sides of a 26 x 20cm baking tin.

*

Chop the figs into small pieces.

*

Mix the flour, spices, salt, baking powder and bicarbonate of soda together,

*

Cream the butter and sugar

Add the honey and cream some more

Add the eggs and mix together.

*

Stir in the flour mixture.

Stir in the chopped figs.

Stir in the milk to make a soft mixture.

Spoon the cake mixture into the tin and smooth the top.

Bake for 35 – 40 minutes

Check earlier and cover if necessary to prevent burning the top.

Royal Worchester Evesham Vale tea plates.

Placek with Figs 2

  • My father loved English Fig Rolls so he would have loved this pastry.
  • It is based on an English recipe for a pie that was served on Palm Sunday – 2 April in 2023.
  • You have to start the fig filling the evening before and then cook it the next morning.
  • The filling needs to be completely cold before using.
  • I made it using my kruche ciasto – shortcrust pastry.

INGREDIENTS – Pastry

  • 250g plain flour
  • 125g butter
  • 1 egg yolk
  • Juice of 1 lemon
  • Cold water to mix the dough.
  • *
  • Egg white to glaze

METHOD – Pastry

  • Rub the butter into the flour until you have breadcrumbs.
  • Mix in the egg yolk, lemon juice and enough water until you have a soft dough.
  • Cover and rest in the fridge for 30 minutes.

INGREDIENTS  – FILLING

  • 250g dried figs
  • Juice of 1 lemon
  • 2 tablespoons of granulated sugar
  • 1-2 tablespoons of cornflour
  • 1 teaspoon of mixed spice

METHOD – Filling

  • Place the figs in a bowl with the lemon juice.
  • Pour enough boiling water over the figs to cover them and leave overnight.
  • Sieve the figs from the liquid – but keep the liquid.
  • Chop the figs into small pieces.
  • Take a few tablespoons of the liquid and mix with the cornflour.
  • Put the rest of the liquid in a saucepan and add the sugar and spice.
  • Heat gently and then add the cornflour paste.
  • Carry on heating until the liquid thickens.
  • Add the chopped figs and heat gently to reduce the liquid until you have a thick paste.
  • Leave to cool – this must be cold when you use it.

METHOD – Placek

  • Grease and line a 26 x 16cm tin.
  • Pre-heat the oven to GM 6 – 200°C
  • Divide the pastry into two.
  • Roll out one half and use this to line the base of the tin.
  • Spread out the fig paste over the pastry.
  • Roll out the rest of the pastry and cover the top of the tin.
  • Brush the top of the pastry with beaten egg white.
  • Bake for 30 – 35 minutes

 

 

  • Served on Crown bone china tea plates.

OPTIONS – Not Tested.

  • Add 2 tablespoons of icing sugar to the flour when making the pastry dough.
  • Sprinkle 1-2 tablespoons of granulated sugar on top of the egg white glaze.
  • Dust with icing sugar when serving.