Name: Fig Pie
Prep time: 30 min
Cook time: 40 min
Yield: 8
Ingredients: 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; ¼ Cup Currants; ¾ Cup Chelsea Soft Brown Sugar; ½ Teaspoon Mixed Spice; 1 Tablespoon Orange Rind, grated finely; 1 Tablespoon Chelsea Golden Syrup or Chelsea Treacle; 2 Egg Whites

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Desserts

Fig Pie

Preparation

30 mins

Bake

40 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

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
¼ Cup Currants
¾ Cup Chelsea Soft Brown Sugar
½ Teaspoon Mixed Spice
1 Tablespoon Orange Rind, grated finely
1 Tablespoon Chelsea Golden Syrup or Chelsea Treacle
2 Egg Whites

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Soft Brown Sugar

This popular sugar is used...

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White Sugar

The uniform size of the...

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Method

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.