Dense, moist and flavour-packed, this loaf makes a great accompaniment to any number of cheeses but, in particular, to blue cheese. I have topped the cheese with melon, but pears, feijoas, grapes, nashi, persimmons or peaches would also be delicious.

Ingredients

• 3½ cups flour
• 7 tsp baking powder
• 1 tsp each baking soda and salt
• 1 tblsp mixed spice
• 1½ cups quick cooked rolled oats
• 1½ cups chopped dried figs
• 2 cups chopped toasted walnuts
• 175 grams butter, melted
• 1 cup golden syrup
• ½ cup brown sugar
• 4 eggs
• 1½ cups milk
• 1 tblsp vanilla essence

Blue Cheese and Melon

• 250 grams blue cheese OR Goat’s cheese
• ¼ melon, sliced
• 8-10 walnuts, toasted
• several handfuls rocket, washed
• walnut oil, optional
• ground black pepper

Method

1. Sift the flour, baking powder, baking soda, salt and mixed spice into a large bowl. Stir in the rolled oats, figs and walnuts and make a well in the centre.
2. In a large jug or bowl, mix together the butter, golden syrup, brown sugar, eggs, milk and vanilla essence. Pour into the dry ingredients and mix gently.
3. Pour into 2 well greased 20cm x 10cm loaf tins.
4. Bake at 180ºC for 35-40 minutes until well risen, golden and cooked when tested. Cool in the tins for 5 minutes before turning out onto a cake rack to cool.
5. Slice thickly and toast. Spread roughly with blue cheese and top with melon slices, walnuts, rocket and dress with walnut oil and black pepper.