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Figgy Bread

Figgy Bread

Brought to you by: Stork
    12 serving

Prep time:

Cook time:

Serves: 12

Since its launch in 1920, Stork has established itself as one of the most trusted names in home baking. When Stork tun margarine was introduced in the 1970s, it pioneered the all-in-one method of making sponge cakes. Stork has been a kitchen staple for over 90 years - from beginner bakers to celebrity chefs. The Stork range contains a great fat content for baking, whether its cupcakes, pastries or something a bit more special. Use Stork block in a foil wrapper for perfect pastry, biscuits and crumbles, and Stork tub for light, fluffy cakes.
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  • 350g plain strong flour
  • 12g easy blend yeast
  • 25g Stork margarine , for the dough, plus 15g for the filling
  • 6 tbsp lukewarm semi skimmed milk
  • ½ level tsp salt
  • 2 medium eggs
  • 55g caster sugar
  • 115g figs, for the filling
  • 55g walnuts, chopped, for the filling
  • 55g soft brown sugar , for the filling
  • 100g icing sugar , or 2 tbsp honey
  • 2 tsp orange juice


Step 1

Start by preheating your oven to 190°C, 425°F or gas mark 7.

Step 2

To make dough, mix flour and yeast in bowl. Melt Stork and whisk with remaining dough ingredients, add to flour.

Step 3

Mix with wooden spoon until dough leaves sides of bowl clean. Knead thoroughly on lightly floured surface until firm, elastic and no longer sticky. Place in polythene bag or covered bowl and leave in warm place to rise until doubled in size.

Step 4

Turn risen dough onto lightly floured surface, flatten with knuckles to knock out air bubbles and knead until dough is firm.

Step 5

Mix together all filling ingredients.

Step 6

Roll out dough to a rectangle 45 x 30 cm (18 x 12 ins). Place filling down centre third and cut dough either side into slanting strips 1.75cm (¾in) apart. Overlap strips across filling.

Step 7

Place on baking sheet and leave to prove for 15 minutes in a warm place. Bake in the oven at 190° C fan, Gas mark 7 for 10 minutes.

Step 8

Reduce heat to 170°C fan, gas mark 5 for a further 10-15 minutes. Glaze with warmed honey or make a glace icing by adding the orange juice to the icing sugar until smooth. Drizzle over the bread.

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