Recipe from Lorraine Pleasance

1 cup dried and chopped figs
1 cup chopped pecan nuts
4 egg whites
1 cup brown sugar
1 teaspoon vanilla essence

• mix nuts and fruit
• stiffen egg whites
• gradually add vanilla and sugar
• fold in nuts
• spoon into lined and greased 8 inch tin
• cook 160° for 35 – 40 minutes
• cover and cool in tin
• turn out bottom to top