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A sticky spiced fig jam nestled on a chewy molasses biscuit base. Not enough? Okay, then topped with more crumbled biscuit base and baked into scattered, golden, crispy biscuit clumps. This Fig Jam Molasses Slice is all of that in one deeply comforting bake. Simple to put together, yet it delivers a truly luxurious look with glistening jam contrasted against a rich golden crumble.
When making the jam, I like to cut the fresh figs into quarters so they hold their shape, giving you big, juicy chunks of fruit throughout every bite. A quick tip: you don’t want the jam to be too stiff or thick before it goes in, we want all that gorgeous stickiness to seep and bubble through the biscuit layers during the final oven bake. Built with warm autumnal spices, unrefined dark sugar, and seasonal fruit, this slice captures everything an autumn baking project should be.
Whether you're looking for an easy weekend baking project or a comforting treat to pair with an afternoon cup of tea, this Fig Jam Molasses Slice is guaranteed to be a crowd-pleaser. Easy to make, beautifully textured, and packed with seasonal flavor. It’s an autumn recipe everyone will enjoy.
For more slice recipes, see also my Rhubarb Slice or my Caramel Oat Slice
Serves: 12
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Prep: 35 minutes
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Cooking: 40 minutes
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Total: 1 hour 15

Ingredients

Fig Jam
  • 500g figs, quartered
  • 250-300g caster sugar
  • 1 tbsp lemon juice
  • 1 to 2 tbsp corn flour (if your jam is on the runny side)
Biscuit Base and Crumble
  • 125g butter
  • 4 tbsp moalsses
  • 1 tsp hot water
  • 1/4 tsp baking soda
  • 1 cup plain flour
  • 1/2 cup brown sugar
  • 1 3/4 cups almond meal
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1/2 tsp ground cinnamon

Method

Fig Jam
  1. In a saucepan, over medium heat add the figs and sugar.
  2. Cook whiling stirring every few minutes, until the jam is just starting to thicken. About 10 minutes. To test, spoon a small amount onto a cold plate, as the jam cools, we want it to have a slow run, slightly runnier then a normal jam as we'll cook it again.
  3. Set aside to cool until ready to use
Biscuit Base
  1. Melt the butter and golden syrup together. In a pan over low heat or in intervals in the microwave
  2. Dissolve the baking soda in the hot water and stir into the butter mixture (it will foam up).
  3. In a medium size bowl mix the flour, brown sugar, almond meal, salt, and spices together.
  4. Pour in the butter and golden syrup mixture and mix until a thick dough forms.
  5. Press two-thirds of the almond dough into a lined slice tin 20 x 30 cm or 20x20. Bake at 180°C (160°C fan) for 10–12 minutes until pale golden and set.
  6. Add into your cooled jam, the lemon juice and 1 to 2 tbsp of corn flour. Spread your chunky fig jam evenly over the warm baked base.
  7. Crumble the remaining one-third of the almond dough over the top of the jam (and scatter over flaked almonds if using).
  8. Return to the oven for 18–22 minutes until the top crumble is deep golden brown and the fig jam is bubbling at the edges. Cool completely in the tin before slicing!