Ingredients
Cooking oil spray, to grease
200g soft and juicy figs, finely chopped
1 ¼ cups sultanas
1 ¾ cups plain flour
125g butter, chopped, softened
1 cup CSR Dark Brown Sugar, firmly packed
2 free-range eggs
½ cup CSR Treacle Syrup
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
½ tsp bicarbonate of soda
2 Tbsp instant coffee dissolved in 1 Tbsp boiling water
1 Tbsp coffee flavoured liqueur
Method
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Preheat oven to 140°C. Grease a 6 hole festive cakelet pan with cooking oil. Put on oven tray.
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Put figs and sultanas into a large bowl and add 1 Tbsp of the flour. Toss well to coat fruit lightly in flour.
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Beat butter and brown sugar in a large bowl with electric hand beaters on high for 1 min until well combined and slightly paler in colour. Add eggs and treacle and beat on medium until just combined.
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Sift in cinnamon, ginger, nutmeg, bicarb and remaining flour. Stir until half of the flour has been mixed through.
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Then pour in coffee mixture and stir until coffee and flour until combined.
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Stir in dried fruit mixture until incorporated.
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Spoon 1/3 cup of mixture into each of the 6 holes. Bake for 50 minutes. Set aside in pan for 10 minutes and then carefully turn out onto a wire rack. Brush with liqueur then serve warm or set aside to cool completely.
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Repeat step 6 with remaining batter to make 12 in total.
