Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.
220 g unsalted butter.
395 g tin sweetened condensed milk.
500 g oatmeal digestive biscuits, crushed.
2 cups dried figs, chopped (about 375 g.
Icing sugar for dusting.
Melt the butter in a large saucepan. Remove from heat and add the condensed milk, crushed biscuits and figs. Mix well.
Spread the mixture into a shallow tin (about 19 cm x 29 cm x 2 cm) lined with greaseproof paper.
Refrigerate overnight, then cut into small squares (about 3 cm across) or diamonds and dust with icing sugar.