Presents

"Apricot Nut Tea Loaf"

Recipe Source: Recipe Card from The Hamlyn Publishing Group Ltd. Breads & Muffins Recipe File Serving Size: Makes 12 slices Have this recipe emailed to you!

Amount Ingredient 6 ounces dried apricots 10 ounces self-raising flour Pinch ground cinnamon Pinch baking powder 5 ounces margarine 5 ounces caster sugar 2 ounces walnut halves 1 teaspoon bicarbonate of soda 4 tablespoons milk 2 large eggs

Preparation Instructions:

Put the apricots in a basin, cover them with cold water and leave to soak for an hour. Sift the flour with the cinnamon and baking powder. Rub in the margarine and stir in the sugar. Roughly chop the nuts and drain and chop the apricots. Add the apricots and all but 1/2 ounce of the nuts and mix well. Dissolve the bicarbonate of soda in the milk and beat in the eggs. Make a well in the dry ingredients, add the milk and egg mixture and mix to a fairly soft dropping consistency. Turn into a greased 2 pound loaf tin, sprinkle with the remaining nuts and bake in a moderately hot oven (375 degrees) for 15 minutes, then reduce the temperature to moderate (325 degrees) and cook for another hour or until well risen and golden brown. Cool in the tin, then turn out and slice. Makes 12 slices.

290 calories per slice.

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