Fig and Ginger Loaf with Ricotta and Fresh Mango

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