These dainty delights will transport you to your bubba’s table
September 9, 2011 09:39450g finely chopped dried figs, stalks removed
450ml water
1 vanilla pod deseeded and seeds added to figs
Juice of ½ lemon
250g butter or margarine
170g icing sugar
Grated zest of 1 lemon
2 medium free-range organic eggs, beaten
550g plain flour