Fig Jam and Lime Cordial

At the recent Peters of Kensington stocktake sale (shh..we don’t mention it too loudly in front of Pete), I bought two Tala muffin pans to replace some of my rusty old ones.

When they arrived, I was delighted to find them sturdy and heavyweight, with what appears to be an excellent non-stick coating. They’re a bit smaller than my Chicago Metallic pan and were an absolute steal at just $5 each.

I had planned to make filled focaccias that day (my default when I need a quick lunch – our easy tutorial is here) and decided instead to turn the dough into little pocket breads. Each batch of dough was sufficient to fill 12 muffin holes.

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Start by making the dough as shown here and allowing it to rise. Grease the muffin pan with melted butter.

Once the dough is fully proofed, preheat the oven to 240C with fan. Turn the dough out onto a floured surface and gently shape it into a flat rectangle. Roll the dough up to form a long skinny sausage, then cut it into 12 roughly equal slices.

Nestle each slice into a greased cavity (photo below shows a double batch). Cover with a clean cloth and allow to rise for a further 15 minutes of so (longer if your kitchen is a bit cold)…

Once the rolls have puffed up a bit, brush the tops with any remaining melted butter…

Pop the muffin pan(s) into the oven, reducing the temperature to 220C with fan. Bake for 10 minutes, then rotate the tray(s) and bake for a further 10 minutes or until well browned. Allow to cool on a wire rack before scoffing.

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Despite the semi-dried tomatoes burning a bit on the top, these were delicious and great fun to make and eat. They’re also very easy to share – we handed out half to friends and neighbours and the boys made short work of the rest!