Apricot and Ginger Teabread

Serves: 12
Preparation time: 10 minutes plus 30 minutes soaking time plus 10 minutes resting time
Cooking time: 45 minutes
Ingredients:
200g/7oz 'no soak' dried apricots, chopped
2 pieces stem ginger, rinsed and finely chopped
50g/2oz raisins
300ml/˝pt orange juice
˝ tsp vegetable/sunflower oil
225g/8oz self raising flour
8 level tbsp SPLENDAŽ Granulated
2 eggs, beaten
Method:
1 Mix together the apricots, stem ginger, raisins and orange juice and leave to soak for 30 minutes. Grease and line the base of a 900g/2lb loaf tin using the oil and non-stick parchment paper.
2 Preheat the oven to 180°C/170°C Fan/Gas Mark 4.
3 Sift the flour into a large bowl and stir in the SPLENDAŽ Granulated.
4 Beat the eggs into the apricot mixture. Make a well in the middle of the flour and add the apricot mixture gradually, beating to make a batter. Pour into the tin and bake for 45 minutes until golden and an inserted skewer comes out clean. Leave in the tin for 10 minutes before cooling on a wire rack. Serve in slices.

Tip

Suitable for freezing. Can be stored in an airtight container in the fridge for 3-4 days.

Nutrition Information
(typical values)

Per slice: Energy 476kJ/112kcal Carbohydrate 22.0g Fat 1.4g

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Tip

Suitable for freezing. Can be stored in an airtight container in the fridge for 3-4 days.

Nutrition Information
(typical values)

Per slice: Energy 476kJ/112kcal Carbohydrate 22.0g Fat 1.4g
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