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This is the second attempt I have had at writing a recipe using Rachel’s Yoghurt.  I am entering the Mamamia food blogger competition as they are looking for a passionate food blogger and I am hoping it might be ME!

Figs are one of my favourite ingredients and I have written about them several times before. My father-in-law grew them in his back yard. I will always remember standing underneath his old wooden ladder as he went up the top to pick the best figs for us. Believe me there is nothing like a freshly picked fig, warm from the sun. Of course when baking you can always use dried figs as they are easier to find and hold their flavour well during baking. I hope you will enjoy making and eating this easy Black Plum and Roasted Fig Yoghurt Loaf with Dried Figs.



1 cup vegetable oil
1 1/2 cups caster sugar
2 eggs
500 grams of Rachel’s black plum and roasted fig yoghurt
2 cups self-raising flour
7 dried figs chopped into small pieces dusted in flour to stop them from sinking into the mixture




Preheat oven to 160 degrees C.  Grease and line loaf tin.

Whisk together the vegetable oil and caster sugar in a mixer or with a hand mixer.  Add the eggs one at a time and whisk again. Then mix in the yoghurt.  Fold through the flour like you would with a muffin mix – a little lumpy is OK so don’t over mix.  Fold through the chopped figs (covered in flour as I suggested) then pour into the prepared cake tin.

Bake for 1 hour and 20 minutes or until cooked through. Leave to cool in the tin.

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