• 350 g self raising flour
• 225 g caster sugar
• 175 g softened butter
• 2 eggs
• 1/2 c milk (approx)
• 6 large fresh peaches or  you can substitute a large tin
• 1/2 c soft brown sugar
• 1/2 t ground cinnamon
• cream or custard to serve

Preheat the oven to 190C.  In a cake mixer place the flour, sugar, butter, eggs and milk and beat until you have a smooth batter - add more milk if necessary.  Spoon into a large prepared tin and arrange the peaches, plums, cherries or other fruit over the cake mixture.  Sprinkle with the brown sugar and cinnamon and back for about 40 mins.  Test with a skewer

• 2 ½ c dried figs
• 2 tbsp finely chopped fresh rosemary
• ½ t salt
• ½ t freshly ground black pepper
• Zest of a large orange
• 1 cup fresh orange juice
• 1 tbsp honey
• ½ c water

Put all the ingredients in a medium size saucepan, cover and bring to the boil.  Simmer for about 30 mins until the liquid is thick.

Drain the figs reserving the liquid which should measure ¾ cup.  Add a little extra water if needed.  Put the liquid and the figs in the food processor and whizz until smooth.  Place the spread in clean airtight jars and store in the fridge. (It can also be frozen).