250g wholemeal flour
4 level teaspoons baking powder
50g raw sugar
1 teaspoon cinnamon (optional)
50g sunflower oil
1 egg
250g cooked, cold potatoes
medium sized jar of fig jam

Mix flour in bowl with baking powder. Make a hollow in the middle, add sugar, cinnamon if using, oil and egg and start mixing the liquids with the sugar and some of the flour. Push potatoes through a potato ricer or a sieve - or grate as fine as possible - and work them into the rest of the ingredients to make a smooth dough. Roll out into a rectangle as wide as the tray you want to bake it on is long, spread with fig jam, roll up from the shorter side, and transfer onto a greased baking tray. Bake at medium heat for about 40 minutes.

Once cool, you can either dust the roll with icing sugar, or cover it with lemon icing made from 50g icing sugar and one tablespoon of lemon juice.

Needless to say, this works equally well with all sorts of jam!

And now you'll probably want to know how I made the jam...

Fig Jam

1kg dried figs
1.5 litres pear juice
0.5kg sugar
2 teaspoons ginger powder

Wash figs, remove stalks and chop roughly. Soak in juice for at least a day or so. Add ginger powder, bring to boil and cook on low heat for a loooooong time... (I think I had it on for 3 or 4 hours!) Don't forget to stir occasionally. Use blender to make it a bit smoother - but I wouldn't make it too creamy, I like a few bits and pieces in my jam. Then bottle as usual.

This recipe was submitted by Ina