Ingredients:
* 1/2 quantity short-time enriched dough

Filling:
* 125g (4 oz) figs, chopped
* 50g (2 oz) walnuts, chopped
* 50g (2 oz) soft brown sugar
* 15g (1/2 oz) Stork margarine, melted

Glaze:
* 1-2 x15ml spoons (1-2 tablespoons) honey

OVEN: Pre-heat to hot (220°C, 425°F, Gas No. 7)
SHELF: Middle
1. Make dough.
2. Mix together all filling ingredients.
3. Roll out dough to a rectangle 45 x 30cm (18 x 12 inch).
4. Place filling down centre third and cut dough either side into slanting strips 175cm (3/4 inch) apart. Overlap strips across filling.
5. Place on baking sheet and leave to prove for 15 minutes in a warm place.
6. Bake in pre-heated oven for 10 minutes. Reduce heat to 190°C, 375°F, Gas No. 5 for a further 10-15 minutes.
7. Glaze with warmed honey.

Servings: 12-16 slices.
Preparation time: 30 mins (excluding rising and proving)
Cooking time: 25 mins
Freezing note: Freeze unglazed. Glaze after thawing and reheating.