bread
Fig, Bread and Butter Pudding
Posted by Sue Heward on
Emiko Davies is one of my favourite food authors. This is a play on her MAGNIFICENT (I wasn't a bread and butter pudding convert until I made this one) Italian bread pudding (pinza di pane) that is in her current new book Cinnamon and Salt. I have changed it up using our white smyrna figs and sticky quince syrup.
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Banana and Fig Bread with sourdough discard
Posted by Sue Heward on
This recipe is totally based on that of The Perfect Loaf's top three leftover sourdough discard recipe. It works perfectly with the addition of our White Smyrna sun dried figs and Sticky Quince Syrup.
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Dark Chocolate, Fig, Pecan and Zucchini Bread
Posted by Sue Heward on
Full credit to Food 52 for this fantastic recipe. I have rewritten it here with my changes. This is super charged and very lush.
Ingredients
2 cups grated zucchini
1 very ripe banana
1/4 cup Black Genoa sun dried figs
1 1/2 cup whole wheat flour (I use Four Leaf Milling 85% light flour)
1/4 cup cacao powder
3/4 tspn baking soda
1/2 tspn baking powder
1 tspn sea salt
1/2 cup pecans, chopped
1 1/4 cups dark chocolate, chopped
1/4 cup unsalted butter, melted
1/2 cup natural yoghurt
1 large egg
3/4 cup light brown sugar
1 tspn vanilla extract
Method
Preheat an oven to 175° C. Grease and line a loaf pan and set it aside.
Place the grated zucchini on a baking tray lined with a lint-free kitchen towel, then place another kitchen towel on top, patting it down gently to absorb any additional moisture. Set aside.
In a large bowl, use a fork to whisk together the flour, cacao, baking soda, baking powder and sea salt. Stir in the chopped pecans and 1 cup of the dark chocolate.
In a separate large bowl, whisk together the butter and yoghurt or use an electric mixer (this is what I did). Add in the egg, light brown sugar, and vanilla, then whisk the liquid ingredients until smooth and uniform. Gently fold in the zucchini, banana and figs.
Pour the liquid ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared loaf pan, then sprinkle the top of the batter with the remaining 1/4 cup of chopped dark chocolate.
Bake, rotating at least once half way through baking, until a skewer inserted into the bread comes out clean, 50 to 60 minutes.
Let cool in the loaf pan for 15 - 20 minutes before inverting out onto a cooling rack to finish cooling completely. When cool store in an air tight container.