Fruit Shortcake

1 Cut figs in half through the middle, removing hard stalks. Soak figs in hot water to cover for 2 hours, or until tender, then drain. Soak apricots and prunes in hot water for 1 hour, then drain. Mop fruit gently with paper towels. Line a Swiss roll tin (jelly roll pan) with baking (parchment) paper, then arrange fruit in a pattern on top (the fruit will become the top of the shortcake). Sprinkle with brown sugar, then spoon over melted butter.

2 Preheat oven to 190°C (375°F). To make the base, warm condensed milk and butter together until butter has just melted; either do this in a microwave, or in a small saucepan, then transfer to a bowl. Beat in sugar, egg, vanilla and water. Sift flour, salt, baking powder and baking soda together onto a piece of paper, then sift the dry ingredients over the top of the liquid ingredients in the bowl. Mix together with a large spoon, then beat briefly until a smooth batter forms. Pour batter over fruit, spreading it to cover the fruit with a knife.

3 Bake for 25-30 minutes, or until the cake batter is golden brown and springs back when lightly pressed with a finger. Leave in the tin for 15 minutes, then invert onto a cake rack and peel off paper. Serve warm or at room temperature, cut into slices.

Recipe Notes

The shortcake can also be made with apples. You’ll need 4-5 tart apples such as Granny Smith, peeled, halved, cored and thinly sliced.

A confession: I was texting my daughter Ilaria throughout making the shortcake. I should know better! I got the shortcake in the oven, and Oh-Oh, you know that sinking feeling … I could see the egg still on the benchtop. I had thought the mixture was a little firmer than it should have been when I spread it with the knife, but it still worked. Lucky! It was a little denser than it should have been, but as always if you keep these things to yourself at serving time, no one will be any wiser!