Members' Recipes Archive

February 2000
Stilton, Fig and Walnut Bread
Liz Franklin

Stilton, Fig and Walnut Bread

By: Liz Franklin

THIS is a lovely bread to serve with a warm spinach and bacon salad or a bowl of piping hot soup. Roquefort makes a nice alternative to Stilton, in fact any similar strong blue cheese should give good results.


85g moist, plump ready-to-eat figs
4 tablespoons Marsala
200g plain flour
1 tablespoon baking powder
3 eggs
200g crème fraîche (full fat)
Salt and freshly ground black pepper
180g mature Stilton cheese
75g walnuts, roughly chopped


  1. Grease and base line a 450g loaf tin with a piece of greaseproof paper or baking parchment. Cut the figs into pieces (about the same size as chubby raisins) and place them into a small bowl. Add the Marsala and leave to soak for 30 minutes or so.
  2. Sieve the flour and baking powder into a large bowl. In a separate bowl, beat the eggs and crème fraîche together until smooth and stir this into the flour until everything is well combined. Season with some salt and a good grinding of black pepper. Crumble the Stilton and add 150g of it to the batter, setting the rest aside. Add the chopped figs, the Marsala in which they have been soaking and most of the walnuts (hang on to a few to sprinkle over the top of the loaf).
  3. Turn the mixture into the prepared tin. Scatter over the remaining Stilton and walnuts.
  4. Cook for 40-45 minutes at 190°C (375°F) Gas mark 5, until the loaf is golden brown and a skewer pushed into the centre comes out clean. Cool slightly in the tin, and then turn the loaf out onto a wire rack to cool completely.
© recipe copyright 2000 Liz Franklin


Author: Liz Franklin Email:

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