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
Preheat oven to 140°C. Grease a 6 hole festive cakelet pan with cooking oil. Put on oven tray.
Put figs and sultanas into a large bowl and add 1 Tbsp of the flour. Toss well to coat fruit lightly in flour.
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.
Sift in cinnamon, ginger, nutmeg, bicarb and remaining flour. Stir until half of the flour has been mixed through.
Then pour in coffee mixture and stir until coffee and flour until combined.
Stir in dried fruit mixture until incorporated.
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.
Repeat step 6 with remaining batter to make 12 in total.