Ingredients

• 8 oz. margarine
• 8 oz. caster sugar
• 2 standard eggs
• 4 oz. self-raising flour
• 2 oz. figs, chopped
• 1 tablespoon golden syrup
• 1 large tin condensed milk, size equivalent to 1½ pints milk
• 3 tablespoons cold water

Method

1. Turn on oven; set at moderate, 350°F (Mark 4). Grease and line an 8-inch square cake tin.
2. Cream 4 oz. margarine with 4 oz. caster sugar. Gradually add the eggs, beating well.
3. Sift flour; fold into mixture with the figs. Spoon into prepared tin.
4. Bake in centre of preheated oven for 45–50 mins. Leave to cool on wire rack.
5. Make the fudge: put the remaining margarine and sugar in a pan with golden syrup and condensed milk. Add 3 tablespoons of cold water.
6. Stir over a low heat until sugar has dissolved. Bring to the boil and boil slowly for 8 mins., or until a caramel colour, stirring all the time.
7. Take pan off heat. Beat until mixture thickens. Pour over cooled cake. Decorate with the blade of a knife. Leave to set.
8. Cut into squares and serve that day or the next.

Notes