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Walnut and Fig Loaf with Blue or Goat’s Cheese and Melon

  • Makes 2 loaves
Walnut and Fig Loaf with Blue or Goat’s Cheese and Melon

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.


  • 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


  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.

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