Fig, nut & seed bread with ricotta & fruit

• hot strong black tea↗400ml ml
• dried fig↗100g g

  hard stalks removed, thinly sliced

• sultana↗140g g
• porridge oat50g g
• self-raising wholemeal flour↗200g g
• baking powder↗1 tsp tsp
• mixed nuts100g g

  (almonds, walnuts, Brazils, hazelnuts), plus 50g for the topping

• golden linseed↗1 tbsp tbsp
• sesame seed↗1 tbsp tbsp

  plus 2 tsp to sprinkle

• pumpkin seed↗25g g
• large egg↗1
• ricotta↗25g g

  per person

• orange↗1

  or green apple, thickly sliced, per person

Step-by-step instructions

1. 1

   Heat oven to 170C/150C fan/gas 3½. Pour the tea into a large bowl and stir in the figs, sultanas and oats. Set aside to soak.

2. 2

   Meanwhile, line the base and sides of a 1kg loaf tin with baking parchment. Mix together the flour, baking powder, nuts and seeds. Beat the egg into the cooled fruit mixture, then stir the dry ingredients into the wet. Pour into the tin, then level the top and scatter with the extra nuts and sesame seeds.

3. 3

   Bake for 1 hr, then cover the top with foil and bake for 15 mins more until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin to cool, but leave the parchment on until cold. Cut into slices, spread with ricotta and serve with fruit. Will keep in the fridge for 1 month, or freeze in slices.