- Dried Figs
- Broken Walnuts
- Sultanas and raisins
- And some frozen puff pastry
Roughly chop 225g ready to eat dried figs and put into a pan with 75g broken walnuts and 50g each of sultanas and raisins.
Add 150ml water and cook uncovered and stirring continuously, until the water has evaporated and the mixture is soft and thick.
Leave to cool.
Preheat the oven to 180 degrees.
Line a 18 x 28cm shallow baking tin with ready rolled puff pastry.
Spread the fig filling evenly over the pastry and top with another piece of puff pastry.
Press the edges together with a fork and brush with a little mild, finally sprinkling with caster sugar.
Bake for about 40 min or until golden brown.
Serve slightly warm with ice cream as a pudding or cold as a cake.