125 ml milk
1 teaspoon baking soda
1 egg yolk
100 ml vegetable oil
1 teaspoon vanilla extract
2 tablespoons golden syrup
⅓ cup sliced preserved ginger in syrup
200 grams plain flour
¼ teaspoon salt
1½ teaspoons ground ginger
½ teaspoon cinnamon
150 grams caster sugar
¾ cup diced dried figs
200 grams ricotta
1 fresh mango, peeled and sliced syrup from jar of preserved ginger
Preheat the oven to 125°C. Grease and line a 3 cup capacity loaf tin with baking paper.
Warm the milk and add the baking soda, stirring to dissolve. Whisk in the 2 eggs and the egg yolk then stir in the oil, vanilla extract, golden syrup and the preserved ginger.
Combine the flour, salt, ginger, cinnamon and the sugar in a bowl. Add the figs and toss with the flour to coat each piece. Tip in the liquids and use a large metal spoon to fold together. Pour into the prepared tin and bake for about 1½ hours or until firm to the touch. Set aside to cool.
To serve: Slice the loaf and top with ricotta and sliced mangoes. Drizzle with a little ginger syrup.
The loaf is also delicious when the slices are placed on a medium hot, ridged grill for about 1 minute each side, or they can be lightly toasted. Makes 1 loaf