Whitworths Figs 175G
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Partially rehydrated figs
Figs are the perfect healthy snack for the whole family, being high in fibre and 1 of your 5 a day, but if you fancy being more adventurous, they are also really versatile, try our delicious simple recipe below or go to our website for more recipe ideas.
For more information and recipes: www.whitworths.co.uk
We have only selected the finest Figs to go in this pack to ensure the best possible taste. Figs are a source of iron which contributes to a normal cognitive function, ideal for those most challenging days!
At Whitworths we do all we can do to help you to feel good.
Pack Size: 175g
- Sweet, delicious and nutritious
- Perfect for snacking and cooking
- 30g provides 1 of your 5 a day portions (of fruit & veg)
- Source of iron
- High in fibre
- Suitable for vegetarians
- Source of iron
- High in fibre
Partially Rehydrated Figs, Preservative: Potassium Sorbate
- Store in a cool dry place.
- Once opened, reseal, refrigerate and consume within two weeks.
- Best before end: see base of pack.
Origin Free Text:
Product of more than one country. Packed in the UK
Sweet Figgy Loaf
Preparation time: 45 minutes plus 2 hours proving time
Cooking time: 20-25 minutes
300g strong white bread flour
7g pkt fast action yeast
1/4 Tsp salt
50g unsalted butter
75g caster sugar
1 medium egg, beaten
150g Whitworths figs, roughly chopped
How to make
Step 1 - Sieve the flour into a bowl and stir in the yeast and salt.
Step 2 - Melt the butter in a pan, then off the heat, mix with the sugar and milk (the mixture should only be blood heat when tested with the finger), add the egg and mix well.
Step 3 - Add the milk mixture to the flour and mix well together to form a soft dough. Transfer to a lightly floured surface and knead until it feels smooth and elastic (takes about 5 minutes).
Step 4 - Return the dough to a clean, lightly oiled bowl and cover the bowl with oiled cling film. Leave in a warm place to double in size (takes about an hour).
Step 5 - Tip the dough out onto the floured surface and knead in the figs. Form into an oval loft shape, place onto a lightly oiled baking sheet. Cover loosely with oiled cling film.
Step 6 - Leave to rise in a warm place until doubled in size (about an hour), remove the cling film, make 2 slits in the surface of the bread and bake in a preheated oven, Gas 5, 190°C for 20-25 minutes until risen and golden brown (when the base is tapped it should sound hollow).
Step 7 - Serve sliced and buttered.
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175 Grams ℮
|Typical Values||Typical Values Per 100g||Per 30g serving|
|of which saturates||0.5g||0.2g|
|of which sugars*||48.4g||14.5g|
|NRV = Nutrient Reference Value||-||-|
|*Contains naturally occurring sugars||-||-|
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