A deliciously fruity cake with the flavour of Christmas!
1 Preheat the oven to 190˚C/170˚C fan/gas mark 5.
2 Cook the figs in boiling water for five minutes. Drain and set aside until cool enough to handle.
3 Slice each fig in four and place in a large bowl with the rest of the fruit. In a small bowl, combine the sugar and cornflour, then add to the fruit and toss to coat.
4 To make the topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Work the butter in with your hands until it resembles fine crumbs.
5 Transfer the filling to a 9 x 13-inch pie dish and top with the walnut crumb. Bake in the lower third of the oven for 60-75 minutes, until the crumb is golden, the juices are bubbling around the edges and the fruit is tender when pierced with a skewer. If the crumb begins to get too dark towards the end, cover it with tin foil. Allow to rest for 10 minutes before slicing, then serve with custard.