King Size Fig Newton
A Plump pastry bolster, bursting with moist dried fruits to which the addition of an everyday banana gives a hint of the exotic.
INGREDIENTS:
115 G/4 OZ UNSALTED BUTTER, DICED
55 G/2 OZ VANILLA
CASTER SUGAR
1 EGG, LIGHTLY BEATEN
225 0/8 oz PLAIN FLOUR
FILLING:
200 G/7 OZ DRIED FIGS,
CHOPPED
85 G/3 OZ DRIED APRICOTS,
CHOPPED
85 G/3 OZ STONED PRUNES,
CHOPPED
100 G/31/2 OZ WALNUTS,
CHOPPED
40 G/11//2 OZ STEM GINGER, FINELY CHOPPED (OPTIONAL) 4 TBSP DARK RUM
1 LARGE RIPE BANANA I EGG WHITE, BEATEN 150 G/5 OZ ICING SUGAR
1/2 TSP LEMON JETC.F.
2 TBSP APRICOT JAM, SIEVED
TO SERVE:
CUSTARD OR VANILLA DAIRY
DIRECTIONS:
Mix together the figs, apricots, prunes, walnuts, ginger, if using, and the rum for the filling, then leave to soak.
Meanwhile, make the pastry. Beat the butter until soft, then beat in the sugar. When well blended, beat in the egg and flour. Cover and place in the refrigerator for 30 minutes.
Set the oven to 190°C/375°F/Gas 5. Butter a baking sheet.
On a lightly floured surface, roll out the pastry to an approximately 25 cm/10 inch square. Trim the edges. Starting just under 2.5 cm/1 inch in from three sides, spread the dried fruit mixture in a strip almost 10 cm/4 inches wide over the pastry. Peel and slice the banana and lay over the dried fruit mixture.
Brush the pastry borders with water, then fold the uncovered dough across the dried fruits. Seal the edges firmly together, then crimp them to make them decorative. I f liked, score the top of the pastry to make a diamond pattern, using the point of a sharp knife. Carefully transfer to the baking sheet.
In a small bowl, whisk the egg white with the icing sugar until very thick. Stir in the lemon juice. then spread over the top of the pastry. Form a small cone from a 7.5 cm/3 inch square of greaseproof paper, then spoon in the apricot jam. Cut off the tip of the cone and pipe lines of-apricot across the egg white coating. Bake for about 20 minutes until golden. Turn off the oven and leave the pastry for a further 15 minutes. If the oven retains the heat very well. leave the door open. Carefully transfer the pastry to a wire rack to cool to room temperature. Cut into slices to serve, accompanied by Custard or vanilla dairy ice cream.
