PASTRY SHELL:
125g Butter (preferably unsalted)
6 Heaped Tablespoons Plain Flour
2 Egg Yolks
Pinch of Salt
1 Tablespoon Chelsea White Sugar

FILLING:
2 Cups of Cooked Figs - either fresh, lightly soaked or dried, soaked overnight in cold water, then cooked
1/4 Cup Currants
3/4 Cup Chelsea Soft Brown Sugar
1/2 Teaspoon Mixed Spice
1 Tablespoon Orange Rind, grated finely
1 Tablespoon Chelsea Golden Syrup or Chelsea Treacle
2 Egg Whites

PASTRY:
1 : Rub the butter into the flour and then add the egg yolks, salt and Chelsea White Sugar.
2 : Roll the pastry into a ball and leave in a cool place at least an hour.
3 : Roll out the pastry to fit a 20cm pie tin. Bake blind in a preheated 190oC (375oF) for about 20 mins or until lightly golden. Leave to cool. In the meantime, make the filling.

FILLING:
1 : Drain the figs well and cut in small pieces. Add the currants, Chelsea Soft Brown Sugar, spices, rind and Chelsea Golden Syrup or Chelsea Treacle and mix well.
2 : Beat the egg whites until stiff and then fold into the fruit mixture.
3 : Pour into the cooled cooked pie shell and bake in a medium oven, 190oC (375oF) for about 20 minutes, or until golden brown.