Figgy Bread
"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...."
INGREDIENTS
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350g plain strong flour
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12g easy blend yeast
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25g Stork margarine , for the dough, plus 15g for the filling
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6 tbsp lukewarm semi skimmed milk
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1/2 level tsp salt
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2 medium eggs
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55g caster sugar
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115g figs, for the filling
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55g walnuts, chopped, for the filling
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55g soft brown sugar , for the filling
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100g icing sugar , or 2 tbsp honey
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2 tsp orange juice
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