Warm folds of golden dough embrace a sweet, dark mass of sticky figs and chopped walnuts – oh, we all want some figgy bread for pudding.

Bread dough:

Filling:

Glaze:

Method:

1. Start by preheating your oven to 210°C, 425°F or gas mark 7.
2. For the dough: Mix the flour and yeast in a bowl.
3. Melt the Stork, whisk with the remaining dough ingredients, then add to the flour and yeast.
4. Mix with a wooden spoon until the dough no longer clings to the side of the bowl.
5. Knead the dough on a floured surface until firm and no longer sticky.
6. Roll out the dough to an 18 x 12 inch (45 x 30cm) rectangle.
7. Spoon the filling down the middle, cut either side into slanting strips (¾ inches apart) and overlap the strips across the filling.
8. Bake for 10 minutes, reduce the heat to 190°C, 375°F or gas mark 5 and bake for a further 10 – 15 minutes.
9. Glaze with warmed honey for a figgy-tastic finish.
10. Place on baking sheet and leave to prove for 15 minutes in a warm place.